Pregnancy Friendly Quinoa Vegetable Soup with Fresh Herbs
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 medium parsnips, peeled and diced
- 2 medium stalks celery, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¾ cup white quinoa, rinsed
- 6 cups chicken broth
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 cups kale, stems removed and leaves roughly chopped
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, parsnips, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic, dried thyme, and dried oregano and cook, stirring constantly, until fragrant, about 1 minute.
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