Vegetable Soup with Quinoa This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.
Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.Advertisement
Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.
Per Serving: 253 calories; protein 7.8g; carbohydrates 39g; fat 9.3g; sodium 592mg. I prefer boxed organic vegetable stock.