Empty-fridge vegetable soup - Trois fois par jour

Ingredients

• Vegetable oil, for cooking
• 1 yellow onion, finely chopped
• Salt and pepper, to taste
• 4 cloves garlic, finely chopped
• 1 tablespoon curry powder
• 2 teaspoons spices of your choice (turmeric, cardamom, cumin, etc.)
• 8 cups vegetables of your choice, sliced or cut into quarters (zucchini, carrot, potato, celery, squash, diced tomato, cabbage, etc.)
• 8 cups chicken broth Replacement options or vegetable broth
• 1 cup quinoa, rinsed Replacement options or rice
• Fresh herbs of your choice, for serving