A Light Ratatouille Quinoa Soup

Ingredients

• 1 tbs olive or grapeseed oil
• 1½ cups diced eggplant (most of the skin removed, but leave a little for color)
• 1½ cups quartered and sliced zucchini squash
• 1½ cups chopped sweet onion
• 2 cloves of garlic, minced
• ½ cup quinoa
• 3 bay leaves
• 1½ tsp dry thyme leaves
• 6 cups of chicken or vegetable stock
• 3 cups of crushed tomato
• ¼ cup hot chopped peppers (jarred)

Instructions

1. Toss the eggplant, zucchini, onion and garlic in oil. Then place in a preheated (med-high) dutch oven or soup pot.
2. Saute for about 2 minutes, then add quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
3. Add the stock, then tomatoes and peppers, stir.
4. Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
5. Serve with fresh chopped basil or grated cheese.