5 carrots, sliced
5 potatoes, peeled and diced
1 onion, diced
Saute the three above in a little EVOO until onions are translucent.
Add enough vegetable stock to cover veggies (I used water and veggie bouillon cubes). Bring to a boil then simmer 5-10 minutes. Spice as you like (I used thyme, sage, oregano, parsley). Add 1/2 cup quinoa, simmer for 10 minutes. Add additional veggies (green beans, peas, corn... I used zucchini as we had some frozen from the summer garden). Add water to about an inch above the vegetables.
Make these dumplings (double recipe--I did and we probably could have even made more).
Salt and pepper to taste.
I wish I had a picture to display. The soup was so creamy and the perfect flavor. Dumplings could possibly be God's gift to winter soups. I will be making regularly.