This St. Patrick’s Day, make this Cabbage and Carrot Soup instead of corned beef!
Cabbage and Carrot Soup
- 1 TBS vegetable oil
- 1 large leek sliced into half rings
- 2 medium carrots chopped into about ½ - 1 inch pieces
- ½ medium head of cabbage thinly sliced
- 3 garlic cloves sliced
- 7 1/2 cups vegetable broth
- 1 cup quinoa
- 1 tsp celery salt
- 1 tsp dried dill
- Salt to taste
- Black pepper
Heat the oil in a large pot over medium heat. Add the leek, onion, and garlic. Cook for 5 minutes. Add the sliced cabbage and cook for 5 more minutes.
Add the quinoa, broth, salts, dill, and black pepper. Stir to combine. Cover partially, bring to a boil, then reduce to a simmer.
Simmer for about 20 minutes, until quinoa is finished cooking.