Tony Ferguson Organic Virgin Coconut Oil is high in medium chain fatty acids, especially lauric acid. It is ideal for baking and frying and can be used as a substitute for vegetable oils or butter in a 1:1 ratio.
In a large pot, heat the coconut oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
Add the carrots and celery to the pot and cook for a few more minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer.
Stir in the cooked quinoa and Tony Ferguson Turmeric Spice. Season with salt and pepper.
Simmer for about 15-20 minutes until the vegetables are tender.
Serve the warm and nourishing quinoa and vegetable soup in bowls, garnished with fresh parsley if desired.
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