Veggie Flatbread + Hearty Quinoa-Veg Soup

Summer is coming to an end, and I apologize for the lack of posts. It was a very busy summer. As we transition into Fall, I’m starting to cook with autumn’s seasonal harvest. Bring on the squash, honey crisp apples and pumpkin everything!

The cooler weather has me craving some soup. Yup, it’s almost soup season guys. Be sure to check out your local farmer’s markets before it’s too late. Right now you can get amazing local fruits and veggies that taste much better than your local grocery store selection. Nothing beats fresh local produce. With that said, use those amazing finds in a nice soup such as this.

We were busy this summer with our first garden. We started out with green beans, sugar snap peas, radishes, carrots, cilantro, basil, tomatoes (husky, beefsteak and cherry), zucchini, cucumber, strawberries, collard greens, butter leaf lettuce, yellow crookneck squash, Macintosh apples and table grapes. Unfortunately we had one unfortunate flash flood over the summer (that’s all it took :() that resulted in a flooded backyard. Our garden casualties included the green beans, sugar snap peas, radishes, and cucumbers. It was a good first year though, and we enjoyed the remaining garden eats all summer long. No complaints! Included in this post are a few photos of some recent garden picks.

Posts will be more regular now, thanks for sticking around 🙂

Soup Ingredients

1 fresh corn on the cob (I used Golden Sweet – so good!) – cut the corn off with a knife

4-5 heirloom carrots (peel the skin off and cut)

1-1/2 cups fresh cherry tomatoes

1 medium white potato (peeled and diced)

1 cup fresh collard greens (sliced thinly)

1/2 cup organic quinoa

900ml vegetable stock (I used Campbell’s Vegetable Stock)

1 tsp thyme

1 tsp basil

1 tsp oregano

black pepper (to taste)


Just throw all items into a soup pot and cook for about 25-30 minutes or until veggies are cooked to your liking.

Veggie Flatbread Ingredients

1 pack of artisan flatbread (usually comes in a 2 pack)

your choice of pasta sauce (I used my go-to – Marinelli’s All Natural Hot & Spicy Sicilian Sauce)

1 fresh corn on the cob (I used Golden Sweet. Cut with a knife)

1 fresh tomato, diced

1/4 cucumber, diced

1/4 zucchini, diced

1 small potato, baked with herbs

1 handful of fresh basil

1/4 cup dried black beans, cooked

parsley or cilantro (garnish)

hot sauce and black pepper (to taste, if desired)


  1. Pour a good amount of your pasta sauce of choice all over the flatbread. Disperse evenly.
  2. Prepare your toppings. Bake your potatoes for 25 minutes on 425. Season with rosemary, sea salt and black pepper along with a drizzle of extra virgin olive oil. Prepare all veggies. Boil the corn on the cob and cook your dried black beans according to the packaging.
  3. Load your flatbread up with your toppings and bake in the oven for 8 minutes on 425.
  4. Garnish with parsley/cilantro, black pepper, hot sauce and whatever else you like.

3 responses to “Veggie Flatbread + Hearty Quinoa-Veg Soup

  1. This looks gorgeous!
    I’ve just put a vegan recipe up on my blog too, and I would appreciate if you could give it a read. I am hoping to slowly transition into becoming a vegan!

  2. Pingback: 10 tasty vegan lunch recipes to spice up your day – Breaking News, Latest News and Current News from britainweekly Breaking news and video. Latest Current News: UK,U.S., World, Entertainment, Health, …·

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