Ingredients:

2 c onions, chopped
1 c string beans, chopped
3 c green cabbage, shredded
2 c celery, chopped
1½ c potato, chopped
¼ c parsley, chopped
3 c carrots, quartered lengthwise and chopped
2 c zucchini, quartered lengthwise and chopped
5 cloves garlic, diced
11 c water
2 T tomato paste
1 T cold pressed olive oil
1 c quinoa, washed in a fine mesh strainer
½ t basil
1½ t turmeric
½ t mint
1 t salt
1 T chicken style stock powder

Method:

1. Place all the ingredients in a large soup pot.

2. Bring to boil.

3. Stir well.

4. Simmer for 30 mins or till vegetables are tender and quinoa has swelled.

Notes: Quinoa is gluten free. It is high in nutrients and protein. It is easy to digest and a good introduction to solid food for infants.  It is sometimes referred to as the ‘mother grain.  Before use, wash quinoa using a fine mesh strainer to remove the bitter coating.