Quinoa Veggie Tomato Soup

• 3 Brown Onions
• 1 kilogram Carrots
• 1 bunch Celery
• 2 Tablespoons Coconut Oil
• 3 cubes Vegetable Stock
• 2 cans (400g Size) Chopped Tomatoes
• 1 Tablespoon Chili Powder, Or To Taste
• Cayenne Pepper To Taste
• Salt And Pepper, to taste
• 1-1/2 cup Quinoa
• 3 cans (290g Size) Mixed Beans, Rinsed And Drained
• Fresh Parsley, For Garnish

1. Start by chopping onions, carrots and celery. Melt coconut oil in a large pot. Add chopped vegetables to the pot and stir for about 5 minutes. Turn up the heat, add water until it's halfway up the pot, and wait for it to start to boil. Once water starts bubbling, add veggie stock cubes and chopped tomatoes. Then add a generous amount of chilli powder and cayenne pepper, for a spicy hit. Taste and adjust the seasoning with salt and pepper.
2. Reduce heat and leave soup to simmer uncovered for 35 minutes. Meanwhil, cook quinoa according to package directions. I used black quinoa in this recipe but white, red or even a mixture can also be used. Add cooked quinoa to the soup together with rinsed beans.
3. Garnish with fresh parsley and enjoy.

brown onions, kilogram carrots, celery, coconut oil, vegetable stock, tomatoes, chili powder, cayenne pepper, salt, quinoa, mixed beans, fresh parsley

Taken from tastykitchen.com/recipes/soups/quinoa-veggie-tomato-soup/ (may not work)