Vegan Soup – faster than take-out

I got home but needed to leave in 30 minutes.   A family member wanted to eat out or go to a restaurant.  I did not have time to eat out so I made this simple soup.

In a small saucepot – boil about 3 cups of water

Diced 1/2 small leek (could use onion),  some diced celery, 2 cloves of garlic, a little fresh ginger and from my indoor plants – I got a bay left and some fresh sage.  Saute these in a soup pot with a few tablespoons of olive oil.  As these saute – diced one small zucchini, a few pieces of cauliflower and a little fresh red pepper.   Stir frequently the garlic, bay leaf, leek & ginger, about 3 minutes. Add fresh veggies, 2 vegan bouillon cubes, 5 cups of water and 1 can of chickpeas.

Add quinoa or favorite quick cooking grain such as orzo to the boiling water.

Once grain is cooked, soup should will also be ready.  Simply add a few tablespoons of grain to each bowl of soup




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