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This hearty quinoa vegetable soup is a one-pot, flavor-packed meal brimming with veggies, quinoa, and greens. It’s a nourishing, satisfying, feel-good dinner!
Why You’ll Love This Recipe
Lately, my soup rotation has been all about creamy comfort, like roasted parsnip soup and this hearty pureed veggie soup. But sometimes, you need a whoelsome meal-in-a-bowl, and that’s where this quinoa vegetable soup comes in! Packed with protein-rich quinoa, fiber-filled veggies, and nutritious greens, it’s warming, light yet filling and satisfying, naturally gluten-free and vegan, and perfect for chilly nights.
The best part? This quinoa soup is super easy to make. Toss everything in one pot, simmer, and voila! Swap veggies based on the season, adjust the seasonings, and even change the grain. It’s a truly no-fuss, no-fail recipe that turns pantry staples into a nourishing meal perfect for busy nights. Plus, it’s meal-prep friendly, too!
Looking for more vegan soup recipes? Try my kale vegetable bean soup, Tuscan white bean soup, vegan lasagna soup, lemon orzo soup, and/or cabbage bean soup.
Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
This quinoa and vegetable soup is not only super forgiving but also really versatile. For a Mexican-inspired twist with hominy and lime, try my Mexican vegetable soup.
- Soy sauce: (or tamari/coconut aminos if gluten-free) For salty umami flavor.
- Other vegetables: Swap them based on season and availability. I.e., green beans, peas, sweetcorn, mushrooms, zucchini, broccoli, cauliflower, etc.
- Starches: Add finely chopped russet or red potatoes, sweet potato, butternut squash, or pumpkin for extra heartiness to this vegan quinoa soup.
- Beans: Boost the plant-based protein with a can of beans, like white beans, chickpeas, kidney beans, pinto beans, etc.
- Nutritional yeast: Adds a savory, slightly ‘cheesy’ depth to the soup. Refer to this guide on how to use nutritional yeast to learn more.
- Spice: Add red pepper flakes, cayenne pepper, or hot sauce to taste.
- Bay leaves: Add 1-2 bay leaves for savory depth. Remove before serving.
How to Make Vegetable Soup with Quinoa
Step 1: First, heat the oil in a large, heavy-based pot over medium heat. Once hot, sauté the cherry tomatoes until they begin to burst.
Step 2: Then, dice the onion and bell pepper, slice the celery and carrots, and mince the garlic. Also, rinse the quinoa well and leave it to drain. Stir in the garlic and sauté for 1 minute. Then, add the remaining veggies, Italian seasoning, salt, and pepper. Sauté for 5 minutes.
Step 3: Add the quinoa and broth (or water + bouillon cubes), stir, and bring to a boil. Lower the heat to a simmer and cook undisturbed for 20 minutes.
Step 4: Remove the veggie quinoa soup from the heat, uncover, and stir in the spinach/kale and the juice from half a lemon. Cover and rest for 10 minutes. Finally, taste and adjust the seasonings/lemon, optionally garnish with parsley or sliced green onions, and serve. Enjoy!
FAQs
Yes! Some prefer cooking and storing grains separately, as they absorb broth and soften over time. Cook the quinoa in vegetable broth using your preferred method. A complete guide to quinoa here.
This vegetable and quinoa soup recipe is very forgiving. Great substitutes include farro, barley, bulgur, amaranth, freekeh, wild rice, or even giant couscous or orzo.
Cook them separately, adjust the simmer time, or use leftover cooked grains.
For the best flavor, sauté the veg in a skillet first. Then, transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-5 hours.
Pro Recipe Tips
- Brown the veggies: This caramelization adds depth to the overall soup flavor. Just be careful they don’t burn, and adjust the heat if necessary.
- Rinse the quinoa: To remove its natural bitter coating (caused by saponins).
- Use rich stock/broth: Use homemade or store-bought (liquid or cubes) veg stock you like the flavor of since it’s the main soup base.
- For thicker/ creamier soup: Blend a portion of broth + veggies and stir it into the soup.
- Soup vs. Stew: Adjust the amount of quinoa and veggies for a brothy soup or a thick stew.
Serving Suggestions
Quinoa in vegetable soup makes it hearty enough to enjoy as a full meal, complete with fiber, vitamins, minerals, antioxidants, and plant-based protein. However, you might enjoy it with:
- Bread for dipping: A slice of the easiest no-knead bread, a easy vegan dinner roll, sweet potato cornbread.
- A sandwich, like a vegan grilled cheese or vegan bagel sandwich with pesto.
- A leafy side salad, or a vegan Caprese salad/ Greek cucumber salad
Storage Information
Fridge: Leave the quinoa vegetable soup to cool, then store leftovers in airtight containers for 4-5 days. Note quinoa will soak up broth as it sits.
Freeze: In Ziplock’s, souper cubes, or a silicone muffin tray for 3-4 months. It’s best done minus the quinoa (which may become mushy upon thawing), which can be added when reheating.
Reheat: In a microwave (30-second increments, stirring between) or on the stove (medium-low heat until piping hot). Add extra broth if needed.
More Vegan Soup Recipes
If you try this Quinoa Vegetable Soup (as written or with changes), please leave a 🌟 star rating and let me know your thoughts in the 📝 comments. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Quinoa Vegetable Soup
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Ingredients
- 3 Tablespoons (45 ml) extra-virgin olive oil
- 1 pint (about 300 g) cherry tomatoes
- 5 garlic cloves minced
- 1 yellow onion diced
- 4 carrots sliced
- 3 celery stalks sliced
- 2 bell peppers diced
- 1 teaspoon (5 ml) Italian seasoning
- 1 teaspoon (6 g) salt plus more to taste
- ½ teaspoon (1 g) black pepper plus more to taste
- 1 cup (170 g) dry quinoa rinsed
- 6 cups (1.4 liters) water
- 2 low-sodium bouillon cubes
- 1 cup (about 30 g) kale or spinach chopped
- 1 lemon
- green onions sliced, for garnish (optional)
Instructions
- Add the cherry tomatoes and cook until they begin to burst.
- Add the minced garlic and cook for 1 minute.
- Stir in the onion, carrots, celery, bell peppers, Italian seasoning, salt, and black pepper.
- Cook for 5 minutes, stirring regularly.
- Add the rinsed quinoa, water, and bouillon cubes, and stir well.
- Bring to a boil, then cover the pot with a lid.
- Lower the heat and simmer, undisturbed, for 20 minutes.
- Turn off the heat, uncover, and stir well.
- Add the kale or spinach and the juice of ½ lemon.
- Cover the pot again and let it sit for 10 minutes.
- Taste the soup and adjust the seasoning if needed.
- Serve hot, garnished with sliced green onions if you like.
Notes
- Brown the veggies. This caramelization adds depth to the soup. Just be careful they don’t burn, and adjust the heat if needed.
- Rinse the quinoa to remove its natural bitter coating (saponins).
- Use a broth you like the flavor of, homemade or store-bought (liquid or cubes), since it’s the base of the soup.
- For a thicker, creamier soup, blend a portion of the broth and veggies and stir it back into the pot.
