Quinoa Vegetable Soup
Ingredients
1 tbsp butter
1 tbsp olive oil
1 cup mushrooms, chopped
1 cup potato, peeled and diced
1 cup sweet potato, peeled and diced (I did a somewhat smaller dice than the potatoes, as they take longer to cook)
4 cups chicken stock (you’ll want one with a good flavour, as that’ll be the primary flavour of the soup).
1 cup zucchini, diced or sliced
1 cup tomatoes, diced
~2 tbsp grated parmesan
1/2 cup quinoa
1 cup canned mixed beans, rinsed
salt and pepper, to taste

Steps

In a pre-heated pot or dutch oven over medium heat, melt the butter with the olive oil. Saute the mushrooms, potato and sweet potato until the veggies have softened, about 8 minutes.

Add stock, zucchini, tomatoes, parmesan, quinoa and beans to the pot. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes, until the quinoa is cooked (the rings will start to separate) and the beans are heated through. Season with salt and pepper (I did a turn or two of each), and serve.