Ingredients

At Home 6 servings

• 6 tablespoons Matriark Foods Upcycled Vegetable Broth Concentrate (UVBC)

• 3 tablespoons extra-virgin olive oil

• 2 cups finely diced onion (200g)

• 2 cups finely diced carrot (200g)

• 2 cups finely diced celery (200g)

• Kosher salt

• 3 1/2 tablespoons chopped garlic (35g)

• 1 1/2 cup finely diced zucchini (150g)

• 1 cup finely diced yellow squash (100g)

• 1 cup finely diced red bell pepper (125g)

• 1 (28 ounce) can diced tomatoes with their juice

• 2 bay leaves

• 2 teaspoons dried thyme

• 1/4 teaspoon red pepper flakes

• 1/2 cup white quinoa (75g)

• 1 (15.5 ounce) can chickpeas

• 4 cups roughly chopped raw kale (75g)

• Freshly ground black pepper

• Fresh lime or lemon juice 1 to 2 each (30g)

Directions

1. Put the UVBC in a medium saucepan, add 6 cups water, stir, and bring to a simmer. Remove from the heat and set aside. 

2. In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots, and celery, season with salt, and cook until softened, about 5 minutes. Add the garlic and cook for about 2 minutes. Add the zucchini, squash, red pepper, and cook, stirring, for about 2 minutes. Add the reserved UVBC, tomatoes, bay leaves, thyme, and red pepper flakes. Stir well, reduce the heat and let simmer for 10 minutes. Add the quinoa and chickpeas and cook covered for 7 to 10 minutes. Stir in the kale and cook until wilted, about 3 minutes. Remove the soup from the heat and let it sit for a few more minutes.

3. Discard the bay leaves. Season with additional salt and pepper, add the lemon or lime juice, and serve.