Quinoa Vegetable Soup

2 tsp oil

2 tsp minced garlic

2 cups chopped onions

12 g better than bouillon/6 cups water

2 tbsp tomato paste

8 oz diced fresh mushrooms

3 large carrots, diced

3 large celery ribs, diced

1/2 cup red lentils (both lentils and quinoa made it too thick)

1/2 cup quinoa

1 cup quorn chicken pieces

2 large bay leaves

1 tbsp dried dill

2 g MSG

salt and pepper to taste

Saute vegetables for 3 minutes.

Add remaining ingredients and cook under high pressure for 7  minutes and then quick release.

Remove bay leaves, add salt and pepper to taste and serve.