Vegetable Quinoa Soup

Vegetable Quinoa Soup

Vegetable quinoa soup is a wholesome and hearty dish that combines a variety of fresh vegetables with protein-rich quinoa in a flavorful broth. Known for its vibrant colors and nourishing ingredients, this soup offers a balanced blend of taste and nutrition, making it an excellent choice for a healthy meal.

Vegetable Quinoa Soup

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 cup quinoa, rinsed

• 1 can (14.5 oz) diced tomatoes

• 6 cups low-sodium vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 2 cups fresh spinach or kale, chopped

• Juice of 1 lemon (optional)

• Fresh parsley or cilantro for garnish

• 2 cups of water

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 2–3 minutes.

2. Add carrots and celery.  Cook for another 5 minutes, stirring occasionally.

3. Stir in the rinsed quinoa, diced tomatoes (with juices), vegetable broth, water, thyme, oregano, cumin, salt, and pepper. Bring the mixture to a boil.

4. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the quinoa and vegetables are tender.

5. Stir in the spinach or kale and cook for another 2–3 minutes until wilted.

6. Taste and adjust seasoning. Add lemon juice if desired for brightness.

7. Serve hot, garnished with fresh parsley or cilantro.

Tips and Variations

• Add beans: For extra protein, add a can of drained chickpeas or white beans.

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for heat.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Soup thickens as it sits; add extra broth when reheating if needed.