Quinoa Vegetable Soup

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This hearty quinoa vegetable soup is a one-pot, flavor-packed meal brimming with veggies, quinoa, and greens—A cozy, nourishing, satisfying, feel-good dinner!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Soup

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 343kcal

Author: Toni Okamoto

Equipment

Ingredients

3 tablespoons extra virgin olive oil
1 pint cherry tomatoes
5 garlic cloves minced
1 yellow onion diced
4 carrots sliced
3 celery stalks sliced
2 bell peppers diced
1 teaspoon Italian seasoning
1 cup dry quinoa rinsed
6 cups water
2 low-sodium bouillon cubes
1 teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
1 cup kale or spinach chopped
1 lemon
Green onions sliced (optional, for garnish)

Instructions

Heat the olive oil in a large pot over medium heat. 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. Mix well and cook for 5 minutes, stirring regularly.
Add the rinsed quinoa, water, and bouillon cubes. Mix thoroughly, bring to a boil, then cover the pot with a lid. Lower the heat to a simmer and cook undisturbed for 20 minutes.
Turn off the heat, uncover, and stir well. Add the kale or spinach and the juice of ½ a 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 desired.

Notes

Brown the veggies: This caramelization adds depth to the overall soup flavor. Just be careful they don’t burn – adjust 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.

Nutrition