At Home 6 servings

  • 6 tablespoons Matriark Foods Upcycled Vegetable Broth Concentrate (UVBC)

  • 3 tablespoons extra-virgin olive oil

  • 2 cups finely diced onion (200g)

  • 2 cups finely diced carrot (200g)

  • 2 cups finely diced celery (200g)

  • Kosher salt

  • 3 1/2 tablespoons chopped garlic (35g)

  • 1 1/2 cup finely diced zucchini (150g)

  • 1 cup finely diced yellow squash (100g)

  • 1 cup finely diced red bell pepper (125g)

  • 1 (28 ounce) can diced tomatoes with their juice

  • 2 bay leaves

  • 2 teaspoons dried thyme

  • 1/4 teaspoon red pepper flakes

  • 1/2 cup white quinoa (75g)

  • 1 (15.5 ounce) can chickpeas

  • 4 cups roughly chopped raw kale (75g)

  • Freshly ground black pepper

  • Fresh lime or lemon juice 1 to 2 each (30g)


  1. Put the UVBC in a medium saucepan, add 6 cups water, stir, and bring to a simmer. Remove from the heat and set aside. 

  2. In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onions, carrots, and celery, season with salt, and cook until softened, about 5 minutes. Add the garlic and cook for about 2 minutes. Add the zucchini, squash, red pepper, and cook, stirring, for about 2 minutes. Add the reserved UVBC, tomatoes, bay leaves, thyme, and red pepper flakes. Stir well, reduce the heat and let simmer for 10 minutes. Add the quinoa and chickpeas and cook covered for 7 to 10 minutes. Stir in the kale and cook until wilted, about 3 minutes. Remove the soup from the heat and let it sit for a few more minutes.

  3. Discard the bay leaves. Season with additional salt and pepper, add the lemon or lime juice, and serve.

“I never really thought about quinoa in soup until one day I experimented with some overcooked quinoa and it blended beautifully with some fresh vegetables and chickpeas. This recipe uses seasonal summer vegetables but it’s also terrific with fall and winter ones like butternut squash and Brussels sprouts. Be sure to finish the soup with a generous squeeze of fresh lemon or lime juice to give it a little kick of acid that really brings the whole soup together.” 

- Livio Velardo, Executive Chef at Barclays Center in Brooklyn,
New York