Here’s a good hearty soup that will warm you up in this recent Arctic weather, I recommend going the organic route on all the ingredients if possible. It meets the Vegetarian and Vegan profiles and is ready to go in about an hour.

First start by sauteing one diced onion and three cloves of chapped garlic. Let cook for 5 minutes

Add: 2 cups of diced sweet potatoes (I went with organic yams), let simmer for another 5-10 minutes whiles stirring frequently. Add your diced apple and let simmer for another 5 minutes.



Pour 4 -6 cups of vegetable broth into the pot while bringing down the heat to low. Make sure the broth is over the vegetables by at least a inch. Season with 1 teaspoon if Chili Powder, and 1/4 teaspoon of Cayenne Pepper, garlic, and s with additional sea salt and black pepper as desired.



Let this cook for 10 minutes and then add 2 chopped celery stalks, 2 chopped carrots and 2 cups of cooked quinoa. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.



Stir in you beans of choice (black, kidney or chickpeas) and your leafy greens of choice (I usually go with spinach or kale) and cook until the greens are wilted. Season with any more spices for taste.



Protein, Plants, Get It

– fin

1 Hour Start-to-Finish

Ingredients List:

1 – medium sweet onion, diced

3 – cloves garlic, minced

1-2 -medium sweet potato, peeled and chopped

1 – Peeled and diced Apple

2 – cups of cooked quinoa

Fine-grain sea salt and freshly ground black pepper

1 – cup of diced carrots

1 – cup chopped celery

1-2L -vegetable broth, plus more as needed

1½ tsp -chili powder

¼ tsp -cayenne pepper

1 can – kidney beans, drained and rinsed

2 handfuls -baby spinach, torn kale or leaves or choice