Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
Garlic Quinoa Crunch
Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.