Roasted Root Vegetable Soup with Quinoa and Local Greens

vitamix.com

Mary Seymour

1¾ cup (240 g) Rutabaga, cut into large chunks

¼ (25 g) small yellow onion, peeled

1 cup (140 g) carrots, cut into large chunks

1 cup (140 g) celery stalk, cut into large chunks

1 garlic clove, peeled

3 sprigs sprigs fresh thyme leaves

2 Tablespoons extra virgin olive oil, optional

3 cups (720 ml) vegetable stock

⅛ teaspoon salt, optional

⅛ teaspoon ground black pepper

1 cup (15 g) kale

1 cup (150 g) quinoa, cooked

Directions at vitamix.com

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