Quinoa Vegetable Soup

I know this soup looks a little heavy for summer, but it's actually much lighter than you think. Especially by adding a cool zig zag of yogurt and the addition of of this avocado salad on top. This vegan bowl has tons of delicious vegetables and is full of antioxidants, plant-based protein and amino acids from the combination of quinoa and red beans. There are lots of things you can add to vegan or vegetarian dishes to give them a bit of bulk or meatiness that will leave you full and focused. Additions like portabello mushrooms and smoked paprika can really transform a dish. I use both of them constantly. Of course, you can always modify this recipe with vegetables you prefer over ones that I have used in order to suit your preferences. If you're vegan, you can use a coconut yogurt and vegetable stock.

INGREDIENTS
1 yellow onion, diced
3 cloves garlic, minced
3 ribs of celery, chopped, with fronds
1 large carrot, diced
1 large portabello mushroom, thick sliced then cut in half
half of a large can of whole, stewed tomatoes and their juices
1 cup of cooked red beans, or 1 can of pre-cooked
1|2 cup quinoa, cooked
2 cups organic, low sodium chicken stock or vegetable stock at room temperature
smoked paprika
cumin
turmeric
crushed red chili flakes
salt + pepper
avocado
fresh chopped cilantro
plain greek yogurt
fresh jalapenos or salsa verde of your choice
olive oil

DIRECTIONS
Start with a medium large saucepan over medium heat. Warm about a tablespoon of olive oil. Add the onion, celery and carrot.  Season with a sprinkle of salt. Saute until everything begins to caramelize and create some brown bits at the bottom of the pan. Add the mushrooms and cook for another five minutes. Add a big pinch of the paprika, cumin, turmeric and black pepper. Add some chili flakes if you like it spicy. De-glaze with the stock you're using. This will pull all of that tasty stuff up from the surface. This is called the fond. Add the tomatoes, breaking them into pieces with your hand as you do. Add the tomato juice from the can. Bring everything together and simmer for about 10 minutes. Add the cooked quinoa and the beans last. Stir another 5 minutes and turn the heat off. The quinoa and the beans will begin to absorb the liquid and the pot will thicken as it stands.

Serve your soup with a drizzle of yogurt or sour cream. Slice the avocados and lay them on top to one side. Garnish with a big handful of fresh cilantro or parsley if you prefer it. Top with fresh or pickled jalapenos and some salsa verde.

ENJOY!!