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Sauté the onion until softened.
Add the shredded carrots, shredded zucchini, chopped cauliflower, chickpeas, herbed salt, and dried parsley.
Pour in enough water to cover everything and simmer until the vegetables are tender.
During the last 15 minutes of cooking, stir in the quinoa.
Once everything is cooked, scoop out 1–2 cups of the soup, blend until smooth, then pour it back into the pot.