I created this soup from a list of healthy super-foods to eat during flu/cold season to boost the immune system. It is simple to make and doesn’t take much energy if you’re already under the weather.
Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.
Per Serving: 203 calories; protein 11.8g; carbohydrates 29.5g; fat 5.3g; cholesterol 3mg; sodium 784.5mg.