Red Meat Allergy Friendly Smoky Paprika Quinoa Vegetable Soup
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- ¾ cup dry white quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups kale, stems removed and leaves roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the red bell pepper and garlic and cook, stirring frequently, until the garlic is fragrant and the pepper has softened slightly, about 2 minutes. Watch the garlic closely so it does not brown.
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