Quinoa Veggie Soup

A perfect fall/winter soup that will make enough for leftovers!

Ingredients:

*3 tablespoons Avocado Oil

*4 Carrots (peeled and chopped)

*1 medium Onion (chopped)

*4 stalks Celery (thinly sliced)

*6 cloves Garlic (thinly sliced)

*Pink Himalayan Salt (to taste)

*Ground Pepper (to taste)

*1 large Zucchini (sliced)

*1 can Cannellini Beans (rinsed and drained)

*2 cans Diced Tomatoes

*2 cups Quinoa

*Ground Cumin (to taste)

*Crushed Red Pepper Flakes (to taste)

*4 cups Chicken Broth

*Handful of Kale (ribs removed and leaves sliced)

*1/2 a Lemon (squeezed)

Instructions:

*Add avocado oil to a large pan and heat over medium-high heat.

*Add carrots, onions, celery and garlic.

*Season with salt and pepper and cook for 10 minutes, stirring occasionally, until veggies are soft.

*Add zucchini, Cannellini beans, diced tomato, quinoa and chicken broth - season with cumin and crushed red pepper.

*Bring to a boil and boil for 15 minutes.

*Add kale and stir.

*Add lemon and rotisserie chicken (optional) and stir again.

*Enjoy! Top with some extra ground black pepper.