Rainbow Soup
Rainbow Soup is colorful, sweet from parsnips, hearty with beans and quinoa—perfect for toddlers and adults alike! Try this versatile recipe now.
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Cooking tools:
- Blender
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Ladle
- Mixing bowl
- Spoon
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- 1 onion (chopped)
- 2 tbsp fresh parsley (chopped)
- 1/4 cup mirin (or white wine)
- 2 tbsp coconut aminos (shoyu or soy sauce)
- 2 golden beets (chopped)
- 3 medium carrots (sliced)
- 5 celery stalks (chopped)
- 2 parsnips (chopped)
- 2 bay leaves
- 8 cups broth of your choice- low sodium
- 1 tsp sea salt
- 2 pieces X 2 in.of kombu (optional)
- 1/2 cup quinoa
- 1 can kidney beans- no salt added
- 3 cups spinach
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