Learn how to make Superfood Rainbow Soup with Hollywood editor Kelly Rocklein aka Eat with Kelly and That Snarky Vegan Girl! Change your life!

Stupendous Superfoods Rainbow Soup

INGREDIENTS
carrots
broccoli
kale
purple cabbage
celery
quinoa
garbanzo beans, drained and rinsed
Himalayan salt
garlic, minced
smoked paprika
ground ginger
24 herbs & spices seasoning
DIRECTIONS

  1. Chop vegetables into bite sized pieces
  2. Place everything into the soup pot and add water to cover vegetables
  3. Add all the spices to taste:
  4. Place garbanzo beans in the oven and bake at 425 degrees for 20-30 minutes
  5. Cook quinoa on stove (1 cup of quinoa, 2 cups of water) for 10-15 minutes (till water is pretty much gone)
  6. Bring soup to a boil and then reduce to a simmer for 30 – 45 min or until carrots are soft
  7. Steam broccoli separately and add to soup with quinoa and garbanzo beans after soup is finished cooking.