2 carrots, sliced
1 onion, diced
vegetable oil (I used hemp oil)
2 cloves garlic, minced
bouillon, to taste
1 tomato, diced
1 red apple, diced
2 bay leaves (optional)
rosemary, to taste (optional)
1 cup cooked quinoa (or more)
1/4 head cabbage, shredded
1. To a stockpot, add carrots, onion, and a little bit of oil. Saute until the onions are clearish and the carrots are a little soft, but not too soft. (If using something like hemp or coconut oil, keep the heat at a low temperature while sauteing. Any other oil you can increase the heat a bit to medium-medium high.)
2. Once the carrots and onion are almost done cooking, add the garlic. Add water to a little above the halfway mark in the stockpot and add bouillon to your liking (I used Better Than Bouillon, make sure it's vegan). Kick up the heat to high. Add the tomatoes and let the water get hot,
4. Add the diced apple (I keep the skin on) and bay leaves. Before the water boils, put desired amount of rosemary in your hand and over the stockpot, rub the rosemary between you hands and drop the rosemary into water.
5. Once it starts to boil, turn off the heat and add the quinoa. Add the shredded cabbage and let everything sit there for a little while (don't remove pot from stove) and let the flavors melt together. After you have let everything sit and are happy with the flavor, take out the bay leaves and discard.
Now you can eat it straight or you can do what I do! I put about a tablespoon of miso paste in the bottom of the bowl and ladle some soup over the top of it. Nutritious and delicious!
Source of recipe: I wrote this recipe.