Autumn Soup

 I always use Organic.

Extra Virgin Olive Oil
1 purple onion or leeks
ruby red small potatoes

yeast free vegetable bouillon - enough to add 4 cups water
1/4 cup uncooked quinoa
1 head of chopped broccoli

a few cups of fresh chopped spinach

heavy hand Himalayan pink salt n pepper

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion (or leeks) and saute in oil briefly and add bouillon (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add small potatoes, quinoa, salt and pepper. Simmer for 30 minutes at medium. Add broccoli and simmer for six or seven minutes. Puree to chunky, adding chopped spinach. Serve.