Level: Easy

Makes: 12 Servings (1 Cup/Serving)

Ingredients: 
2 1/2 Cups Uncooked Red Quinoa, toasted
4 Cups Chicken Broth
4 Cups Fresh Kale; chopped, stems removed
2 Cups Mushrooms, sliced
2 Cups Frozen Mixed Vegetables
2 Cups Shredded Cheese (of your choice)
2 Cans Condensed Creamy Chicken Soup
1 14oz Soft/Silken Tofu*
2 Tablespoons Dried Minced Onion
1 Tablespoon Garlic Salt
1 Tablespoon Dried Chives
1 Tablespoon Lemon Pepper Seasoning (optional)

*If the particular cancer is sensitive to estrogen replace tofu with 4 small cans of meat such as chicken or tuna.

Tools:
1 Large Pot, preferably deep (stock pot)
1 Long Handled Spoon
1 Chef’s Knife
1 Cutting Board
1 Immersion Blender
1 Ladle

Directions:
Put stock pot on medium heat and toast red quinoa until browned. Add chicken broth; boil for 5 minutes. Add the rest of the ingredients; stir to combine well. Simmer for 10-15 minutes or until quinoa turns somewhat translucent, stirring occasionally. Remove from heat. Use immersion blender until soup is an even, creamy consistency.

Enjoy!