Vegetable chicken quinoa soup

Serves 6

A hearty soup to beat those winter blues!

3 tbsp

extra virgin olive oil

Half an

onion, finely chopped

1-2

garlic cloves, finely chopped

1 tbsp

dried Italian seasoning

3 stalks

celery, chopped

large carrots, chopped

6 cups

veggie or chicken stock

1 can (796mL)

tomatoes, diced

zucchini, chopped

1 cup

water

1/2 cup

quinoa

1-2 cups

broccoli, chopped

2 cups

roast chicken, cubed

Handful

fresh herbs (thyme, rosemary, parsley, oregano)

In a large soup pot, heat olive oil to medium. Add onions and garlic. Sauté for a few minutes. Add dried Italian seasoning and sauté a few more minutes.
Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
Now add canned tomatoes and zucchini.
Add 1 cup of water and quinoa. Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes. Next, add roast chicken cubes.
Add broccoli and fresh herbs and serve. Broccoli only takes a few minutes to cook which is why it should be added last. Enjoy with a Savoury Sweet Potato Biscuit!
Store in fridge for up to 5 days or in the freezer for up to 3 months.