Quinoa Turmeric Soup

By Marco Girgenti

YIELD: 6 servings

INGREDIENTS:

12-16 Brussel sprouts, halved and washed
1 tbsp. extra virgin olive oil
1/2 onion, diced
1 garlic clove, whole
2 mushrooms chopped
1 zucchini chopped
2 bell peppers chopped
1 tsp. turmeric
1/2 tsp. coriander
1 tbsp. paprika
1/2 tsp. chili pepper flakes
1 carrot sliced
2 cups of spinach
add 1 cup uncooked quinoa

PREPARATION:

Heat the olive oil in a saucepan on medium heat. Add the garlic clove and onion, stirring constantly for several minutes until appearing translucent. Add the Brussel sprouts and mushrooms and cook until soft, but not mushy.
Add the remaining ingredients along with 5-6 cups water; enough to cover the vegetables.
Cover and bring to boil.
Reduce heat and cook gently/simmer for about 30-40 minutes.