Color overload – just what your system wanted! Great flavor, texture. Freezes well. Fat-free too! Easy to make. Long shelf life in back of refrigerator. Breakfast, lunch or dinner – it works for me!

Makes 14 cups

10 c. water

1 lb. baby carrots

2 c. sliced celery

1-1/2 lbs. fresh beets, trimmed, peeled and cut into 1/2 inch cubes

1-1/2 lbs. red cabbage, trimmed, cored and cut into 3/4 inch approx. squares

1 T. salt

1/2 c. Tricolor Toasted Quinoa

1/3 c. TVP (Textured Vegetable Protein)

2 T. vegan yeast (nutritional yeast)

1 -2 c. peeled and cubed parsnips, 1/2 inch cubes (depending on how much parsnip flavor you want)

1/4 c. red miso paste

2 T. liquid smoke

2 t. garlic powder

2 t. onion powder

1/2 t. ground dried rosemary

1/4 t. ground allspice

1 t. xanthan gum

1/3 c. agar gel (

salt and pepper to taste

In large soup pot, over high heat, bring water to boil. Add carrots and cook 5 minutes.

Add celery, beets, cabbage and salt. Return to boil. Cover, reduce heat to low or a slow boil and cook till veggies are almost tender – about 30 minutes.

Add quinoa, TVP, vegan yeast, parsnip, red miso, liquid smoke, garlic and onion powders, allspice and rosemary.

Stir well. Cook, covered, at slow boil for 30 minutes.

Add xanthan gum, whisking rapidly to totally dissolve in broth.

Add agar gel and stir to melt. Keep cooking at slow boil till agar is dissolved.

Salt and pepper to taste.

Remove from heat and serve, or pack in containers and refrigerate till ready to use.

Notes: This soup also freezes well. Toasted Quinoa, unlike other grains, doesn’t thicken a whole lot when refrigerate over night by continuing to absorb the liquid from the broth.

Most of the cabbage, due to the long cooking time, turns to mush, which is what we want to thicken and smooth the texture of the broth.

The soup doesn’t need a garnish, but a short leafy celery stick and a slice of lemon worked nicely for home. For restaurant, use parsley or cilantro if you require a garnish.



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