Red Cabbage Vegetable Quinoa Stew
1 tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
3 cloves garlic, chopped
2 tsp freshly grated turmeric (or 2 tsp turmeric powder)
1 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
2 bay leaves
1 cup sweet potato, diced (about 1 medium sweet potato)
1/2 small red cabbage, chopped
4 cups vegetable stock
28 oz whole peeled tomato (canned)
2 cups water
3/4 cup quinoa
1 can chickpeas (15 ounce can)
3 cups baby kale
fresh lemon juice for serving
In a large soup pot over medium heat saute onion, celery, garlic, and carrot in olive oil for 5 minutes.
Add fresh turmeric (or dried), sea salt, black pepper, oregano, bay leaves, sweet potato, and red cabbage. Saute for 2 minutes.
Add vegetable stock, tomato, and water, stir well. Add quinoa, bring to a boil, reduce heat and simmer for 25 minutes.
Add chickpeas and kale, simmer for 5 more minutes.
Finish with 2 tbsp of fresh lemon juice. Serve each bowl with additional lemon juice.