1 big onion
2 cloves garlic
6 leaves fresh sage
4 tablespoons olive oil
black Pepper and sea salt to taste
1.5 liter vegetable broth
1 cup italian parsley
1 tablespoon lemon peel
( Nutritional yeast for topping is optional.The original recipe uses parmesan)
Cut onion and garlic into small cubes.
Poor some boiling water over tomatoes, and remove skin, then cut into pieces.
Wash zucchini, and cut into half moon pieces.
Wash and cut celery, and cut into pieces.
Heat olive oil in cooking pot.
Fry the onion and garlic for about one minute.
Add all vegetables and sage, and fry for another three minutes.
(Keep the lemon peel and parsley aside.)
Add the vegetable broth and bring to boil.
Wash quinoa, and cover the soup with the quinoa.
Cover the cooking pot, and let simmer for 15-20 minutes.
Then mix the parsley and lemon peel into soup.
Taste with pepper and salt.
Add nutritional yeast.