Quinoa and Vegetable Soup

This lean dish will diversify your diet, as it contains unusual cereals instead of the usual buckwheat, rice or barley. Be sure to cook if you haven't tried it yet

Ingredients

• Potatoes 2-3 pieces
• Carrot 1 piece
• Celery 1-2 pieces
• Onion 1 piece
• Garlic 1 clove
• Vegetable oil 2-3 st. spoons
• Tomatoes in their own juice 300 g
• Dried parsley 2 tbsp. spoons
• Dried basil 1 tsp
• Dried thyme ¼ h. Spoons
• Lavrushka 1 piece
• Vegetable broth or water 1500-1700 ml
• Quinoa 100 g
• Salt taste
• Ground black pepper taste
• Greens taste

Directions

1. Cut potatoes, carrots, celery into small pieces. Chop the onion and garlic.
2. Heat oil in a saucepan over medium heat. Fry the onions for 4-5 minutes, add carrots, garlic, celery and cook the same amount.
3. Put tomatoes, parsley, basil, thyme, lavrushka in the same saucepan. Pour in broth, bring to a boil and simmer over low heat for 10 minutes.
4. Add potatoes and quinoa to the soup. Cover and cook for about 30 minutes more. Season the soup with salt and pepper.
5. Sprinkle with fresh herbs before serving