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1. In a soup pot add the oil, onion and garlic then sauté on medium heat until soft (5 minutes).
2. Add the carrots, bell peppers, diced tomatoes and vegetable broth. Cover and simmer over medium heat, until vegetables are soft (15 minutes).
3. Add the Himalayan salt, quinoa/(Anelli Vegetable Pasta), allspice, thyme, bay leaf & chili flakes and cook until the pasta is tender (15 minutes).
Andria Barrett is a Nutritionist specializing in Blood Sugar Balance - a major factor in preventing prediabetes and optimal brain health. She is on a mission to teach people how to balance their blood sugar to prevent Type 2 Diabetes and eat their way to a healthier brain– one bite at a time. Andria shares her message in seminars & cooking classes across the city.
Recipe courtesy of Andria Barrett.