Purple Soup? Who Woulda Thunk?

#LunchBreakLIVE was super fun yesterday with special guest @EatWithKelly!  She showed us how to make an awesome rainbow soup that was nutritionally dense and oh so delicious.  Check in out.

Full Recipe:

Stupendous Superfoods Rainbow Soup

INGREDIENTS

carrots

broccoli

kale

purple cabbage

celery

quinoa

garbanzo beans, drained and rinsed

Himalayan salt

garlic, minced

smoked paprika

ground ginger

24 herbs & spices seasoning

DIRECTIONS

  1. Chop vegetables into bite sized pieces
  2. Place everything into the soup pot and add water to cover vegetables
  3. Add all the spices to taste:
  4. Place garbanzo beans in the oven and bake at 425 degrees for 20-30 minutes
  5. Cook quinoa on stove (1 cup of quinoa, 2 cups of water) for 10-15 minutes (till water is pretty much gone)
  6. Bring soup to a boil and then reduce to a simmer for 30 – 45 min or until carrots are soft
  7. Steam broccoli separately and add to soup with quinoa and garbanzo beans after soup is finished cooking.
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