Winter Kale & Quinoa Soup Recipe by Dr. Daryl

I don’t know about you, but I can’t get enough of hot and satisfying veggie soups at this time of year.

I’ve shared several recipes for winter soups before, but this one might be my favorite. It combines onions, celery, carrots, and garlic with butternut squash, sweet potato, chickpeas, tomatoes, kale, and herbs.

There are so many tasty flavors going on, you’ll want to make this once a week for the rest of the winter.

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You’ll be surprised how easy this recipe is too. It wouldn’t be a bad idea to make it on Sunday night and enjoy leftovers during the week for lunch or dinner.


Ingredients [Serves 4]

2 tbsp. coconut oil
1 yellow onion, diced
1 carrot, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups butternut squash, chopped
3 bay leaves
6 cups vegetable broth (yeast free)
4 tomatoes, diced
1 can chickpeas (I use Eden Organics, rinsed well)
1 cup quinoa
1 tbsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups chopped kale (stems removed)
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste


In a large stockpot, add 2 tbsp. of coconut oil to a medium heat. Add diced onion, chopped carrots, and sliced celery to the stock pot. Cook until vegetables are slightly translucent (about 5 minutes or so).

Next, add the minced garlic, sweet potato, butternut squash, and bay leaves to the stock pot. Cook until vegetables are tender, about 10 minutes, stirring occasionally.

Next add the vegetable broth, tomatoes, and chickpeas (be sure to rinse and drain chickpeas very well). Stir in the quinoa and add rosemary and thyme. Cook for about 20 minutes, until quinoa becomes soft.

Lastly, stir in the chopped kale, cooking for an additional 5 minutes. Add sea salt and black pepper to taste, and serve in a bowl and enjoy! Any leftovers last in fridge for a few days, or freeze for future use.

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Dr. Daryl


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