1. Clean and prepare the veggies. Peel and dice the onion and garlic finely. Peel the carrot and cut it into small pieces. Wash and dry the celery stalks and slice finely. Wash and drain the broccoli and cut into small florets. Finally, wash and dry the Swiss chard, and cut the stalks into small pieces, and chop the green leaves coarsely. Set everything aside.

2. Add some olive oil to a large Dutch oven (large saucepan) and heat up. Add the chopped onion, and garlic and sauté over medium-high heat until soft and glossy. Next, add the diced carrot and celery and cook until softened and slightly browned – takes about 5-6 minutes. When everything has a bit of color, add the fennel seeds, chili flakes, Herbes de Provence, and some salt and pepper. Let everything roast briefly to enhance the flavors, then add the tomato paste. Mix everything and let this roast for a minute or two as well. Deglaze with the veggie stock and add the crushed tomatoes. Bring everything to a boil, then reduce the heat a bit and let the soup simmer for about 10 minutes.

3. Add the quinoa and chickpeas to the soup and let cook for another 5 minutes or so. Next, add the broccoli and the diced Swiss char stalks. Let everything cook for 2-3 minutes, then add the chopped leaves of the Swiss Chard and let the soup cook for another 2-3 minutes until the leaves are softer. Season with some additional salt and pepper to your liking and serve.