Ingredients

The following ingredients have 6 Servings
  • 3 medium or 2 large carrots ((peeled and diced))
  • 2 tbsp balsamic vinegar ((divided))
  • 1 tbsp coconut aminos ((or tamari or soy sauce))
  • 6 cups vegetable broth
  • 28 oz can diced tomatoes
  • 1/2 cup quinoa
  • 1 zucchini ((chopped) (about 1 cup))
  • 1 cup peas
  • 2 tsp salt
  • 5-6 leaves fresh basil ((chopped))
  • 2 tbsp chopped fresh parsley

Instruction

  • In a soup pot over medium-high heat, heat 1/4 cup vegetable broth. Add the diced carrot, 1 tbsp balsamic vinegar and coconut aminos. Sauté for 7-8 minutes until liquid is absorbed.
  • Add the diced tomatoes remaining vegetable broth, and quinoa and bring to a boil. Reduce heat, cover and simmer 15 minutes.
  • Add the zucchini, peas, salt, basil, parsley and additional tbsp of balsamic. Simmer another 3-4 minutes.
  • Adjust seasoning as desired. Serve hot.