Recipe Collab: Lemon Thyme Vegetable Soup

Spring has sprung, but the weather here in Chicago has some catching up to do. How better to look forward to spring flavors while staying cozy than with a hot bowl of lemon thyme veggie soup made with Toasted Quinoa and BOU Vegetable Broth bouillon



  • 1 carrot, cut into chunks
  • 1 celery stalk, cut into chunks
  • 1 cup cooked chickpeas
  • 1/2 cup cooked I Heart Keenwah Toasted Quinoa (White or Tricolor, cooled)
  • 2 cubes BOU Vegetable Broth bouillon
  • 4 cups water
  • juice of 1 lemon
  • fresh parsley and thyme
  • salt and pepper (to taste)


  1. Bring 4 cups of water to a boil.
  2. Add carrot, celery, chickpeas, and quinoa and cook for 15 minutes.
  3. Finish with juice of 1 lemon, freshly chopped parsley and thyme, and salt and pepper (to taste).

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