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Red Cabbage Vegetable Quinoa Stew

Recipe Box: https://the-food-garden.myshopify.com/a/bundles/recipe-box:-red-cabbage-vegetable-quinoa-stew-12i8

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.

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