This soup comes together within 30 minutes or less and is very comforting on a cold night. It’s important to rinse and drain the quinoa to remove the bitter coating called Saponin.

Serves 4

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
2 cups chopped cabbage
¾ cup uncooked quinoa, rinsed and drained
1 zucchini, peel-on, sliced and each slice cut into quarters
1 yellow squash, peel-on and each slice cut into quarters
1 (15-ounce) can “no-salt” diced tomatoes, undrained
1 tablespoon tomato paste
2 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon sugar
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon red pepper flakes
7 cups low-sodium vegetable broth
a glug of dry white wine (like a Sauvignon Blanc)
9 dashes mesquite flavour vegan liquid smoke (like Colgin Liquid Smoke), or 1 teaspoon smoked paprika
Chopped fresh cilantro for garnish

To Prepare the Soup

• In a 3-quart pot or Dutch oven (cast iron is a good choice), heat oil and add onions. Saute covered for about 5 minutes over medium-high heat, stirring continuously.

• Add cabbage and cook for a further 3-4 minutes or until cabbage has reduced in volume by half. Reduce heat to low and add quinoa, zucchini, yellow squash, tomatoes, tomato paste, salt, nutmeg, cinnamon, sugar, basil, oregano, red pepper flakes, vegetable broth, wine and liquid smoke.

• Stir to combine, bring to a boil and cover. Reduce heat to low and simmer, keeping soup to a bubble, for a further 15-20 minutes.

• Ladle hot soup into individual bowls and garnish with chopped cilantro if desired. Serve with warm, buttered Tender Potato Rolls on the side.

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