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Its Soupy

Quinoa Vegetable Soup Hearty and Nourishing Recipe

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To make a tasty quinoa vegetable soup, you need simple ingredients. Here’s what to gather: - 1 cup quinoa, rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 can (14 oz) diced tomatoes, undrained - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach Having the right ingredients makes all the difference. Quinoa is the star. It adds protein and texture. Fresh vegetables bring color and flavor. I love using onion and garlic for a rich base. Carrots and celery add crunch, while zucchini and bell pepper add sweetness. The diced tomatoes add a nice tang and depth. Vegetable broth gives the soup a warm, savory taste. Thyme and basil are my go-to herbs. They give the soup a lovely aroma. Finally, you can adjust the salt and pepper to your liking. Don’t forget the fresh spinach! It adds a pop of green and nutrients. Gather these ingredients, and you are ready to cook a hearty and nourishing quinoa vegetable soup! {{ingredient_image_1}} Cooking the Base First, take a large pot and heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes. The onion should be soft and clear. Next, stir in the minced garlic, diced carrots, and celery. Cook these for about 5 minutes, until they start to soften. Finally, add the diced zucchini and bell pepper. Sauté these for another 3 minutes. Adding Quinoa and Broth Now it's time to bring in the quinoa. Pour in the rinsed quinoa along with a can of diced tomatoes and 6 cups of vegetable broth. Add a teaspoon each of dried thyme and basil. Stir this all together, then bring the mixture to a boil. Simmering and Final Touches Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes. The quinoa will cook, and the veggies will become tender. In the last few minutes, stir in 2 cups of fresh spinach until it wilts. Taste the soup and add salt and pepper as needed. Remove the pot from the heat and let it cool slightly before serving. How to rinse quinoa properly Rinsing quinoa is key to removing its bitter taste. Place the quinoa in a fine-mesh strainer. Run cold water over it for about 1-2 minutes. Swirl it gently with your hand. This helps wash away the saponins, which can make quinoa taste soapy. After rinsing, let it drain well before cooking. Optimal vegetable chopping sizes Cut your veggies into small, even pieces. Aim for about ½-inch cubes. This ensures they cook evenly and blend well in the soup. Smaller pieces cook faster and soften nicely. For carrots and celery, a dice works best to match the onion size. Zucchini and bell peppers can be diced similarly. Enhancing flavor with herbs Using fresh or dried herbs can boost the soup's taste. I love adding thyme and basil for warmth. You can also try rosemary or parsley for a fresh kick. Add herbs early in the cooking process to let their flavors meld. For a fresh touch, sprinkle chopped herbs on top before serving. Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade vegetable broth instead of store-bought. This will elevate the taste of your soup significantly. Prep Ingredients Ahead: To save time, chop your vegetables the night before and store them in the fridge. This makes the cooking process much quicker on the day you plan to make the soup. Experiment with Spices: Feel free to add other herbs and spices like cumin or paprika to customize the flavor profile of your soup to your liking. Storage Tips: This soup stores well in the fridge for up to 5 days. You can also freeze it in portions for an easy meal option later! {{image_2}} You can easily make this quinoa vegetable soup fit your diet. - Vegan Quinoa Vegetable Soup: This soup is already vegan. It uses vegetable broth and no meat. The flavor comes from fresh veggies and spices. You can enjoy it without any changes. - Gluten-Free Options: The recipe is gluten-free as is. Quinoa is a great grain for those who avoid gluten. Just make sure your broth is also gluten-free. Check the label to be safe. - Adding Proteins or Other Vegetables: Want more protein? Try adding beans or lentils. Chickpeas work well, too. They add a nice texture. You can also toss in whatever veggies you like. Peas, corn, or sweet potatoes can add more flavor and nutrients. Get creative with what you have! After you make your quinoa vegetable soup, store any leftovers safely. This keeps the soup fresh for later meals. - Refrigeration Tips: Let the soup cool down to room temperature. Then, pour it into an airtight container. Store it in the fridge. It stays good for about 3-4 days. - Freezing Guidelines: If you want to save it for longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand when frozen. It can last for up to 3 months in the freezer. - Reheating Instructions: To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat on low to medium heat until warm. Stir occasionally. For the microwave, put it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. These steps help keep your quinoa vegetable soup tasty and ready to enjoy anytime! How long does quinoa take to cook in soup? Quinoa cooks in about 15 to 20 minutes in soup. It absorbs the broth and flavors well. The quinoa will be fluffy and soft when ready. Make sure to check it after 15 minutes. Can I use other grains instead of quinoa? Yes, you can use other grains. Brown rice or barley are great options. Keep in mind that cooking times may change. Check the cooking time for the grain you choose. What vegetables work well in this soup? You can use many vegetables in this soup. Carrots, celery, and zucchini are my favorites. Bell peppers add color and flavor. You can also add kale, peas, or corn for a fun twist. This blog post showed how to make a tasty quinoa vegetable soup. You learned about the main ingredients, preparation steps, and helpful tips. I shared ways to modify the recipe for different diets, like vegan or gluten-free. We also discussed how to store leftovers and answered common questions. I hope you feel ready to make this soup. It’s simple, healthy, and fun to customize. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Looking for a warm, tasty dish that nourishes your body and soul? This Quinoa Vegetable Soup is just what you need. Packed with fresh veggies, hearty quinoa, and flavorful herbs, this recipe is easy to make and perfect for any meal. Whether you’re a busy parent or a novice cook, you’ll love how simple and satisfying this soup is. Ready to dive into this healthy delight? Let’s get started!

Why I Love This Recipe

  1. Nourishing Ingredients: This soup is packed with wholesome vegetables and protein-rich quinoa, making it a nutritious meal that warms the soul.
  2. Easy to Prepare: With simple steps and quick cooking time, this recipe is perfect for busy weeknights or meal prep.
  3. Customizable: You can easily swap in your favorite vegetables or spices to make this soup your own.
  4. Perfect for Any Season: This comforting soup is ideal for chilly days but also refreshing with fresh ingredients during warmer months.

Ingredients

To make a tasty quinoa vegetable soup, you need simple ingredients. Here’s what to gather:

  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 bell pepper (any color), diced
  • 1 can (14 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach

Having the right ingredients makes all the difference. Quinoa is the star. It adds protein and texture. Fresh vegetables bring color and flavor. I love using onion and garlic for a rich base. Carrots and celery add crunch, while zucchini and bell pepper add sweetness.

The diced tomatoes add a nice tang and depth. Vegetable broth gives the soup a warm, savory taste. Thyme and basil are my go-to herbs. They give the soup a lovely aroma. Finally, you can adjust the salt and pepper to your liking. Don’t forget the fresh spinach! It adds a pop of green and nutrients.

Gather these ingredients, and you are ready to cook a hearty and nourishing quinoa vegetable soup!

Step-by-Step Instructions

Preparation Steps

Cooking the Base

First, take a large pot and heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes. The onion should be soft and clear. Next, stir in the minced garlic, diced carrots, and celery. Cook these for about 5 minutes, until they start to soften. Finally, add the diced zucchini and bell pepper. Sauté these for another 3 minutes.

Adding Quinoa and Broth

Now it’s time to bring in the quinoa. Pour in the rinsed quinoa along with a can of diced tomatoes and 6 cups of vegetable broth. Add a teaspoon each of dried thyme and basil. Stir this all together, then bring the mixture to a boil.

Simmering and Final Touches

Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes. The quinoa will cook, and the veggies will become tender. In the last few minutes, stir in 2 cups of fresh spinach until it wilts. Taste the soup and add salt and pepper as needed. Remove the pot from the heat and let it cool slightly before serving.

Tips & Tricks

Cooking Tips

How to rinse quinoa properly

Rinsing quinoa is key to removing its bitter taste. Place the quinoa in a fine-mesh strainer. Run cold water over it for about 1-2 minutes. Swirl it gently with your hand. This helps wash away the saponins, which can make quinoa taste soapy. After rinsing, let it drain well before cooking.

Optimal vegetable chopping sizes

Cut your veggies into small, even pieces. Aim for about ½-inch cubes. This ensures they cook evenly and blend well in the soup. Smaller pieces cook faster and soften nicely. For carrots and celery, a dice works best to match the onion size. Zucchini and bell peppers can be diced similarly.

Enhancing flavor with herbs

Using fresh or dried herbs can boost the soup’s taste. I love adding thyme and basil for warmth. You can also try rosemary or parsley for a fresh kick. Add herbs early in the cooking process to let their flavors meld. For a fresh touch, sprinkle chopped herbs on top before serving.

Pro Tips

  1. Use Homemade Broth: For a richer flavor, consider using homemade vegetable broth instead of store-bought. This will elevate the taste of your soup significantly.
  2. Prep Ingredients Ahead: To save time, chop your vegetables the night before and store them in the fridge. This makes the cooking process much quicker on the day you plan to make the soup.
  3. Experiment with Spices: Feel free to add other herbs and spices like cumin or paprika to customize the flavor profile of your soup to your liking.
  4. Storage Tips: This soup stores well in the fridge for up to 5 days. You can also freeze it in portions for an easy meal option later!

Variations

Dietary Modifications

You can easily make this quinoa vegetable soup fit your diet.

  • Vegan Quinoa Vegetable Soup: This soup is already vegan. It uses vegetable broth and no meat. The flavor comes from fresh veggies and spices. You can enjoy it without any changes.
  • Gluten-Free Options: The recipe is gluten-free as is. Quinoa is a great grain for those who avoid gluten. Just make sure your broth is also gluten-free. Check the label to be safe.
  • Adding Proteins or Other Vegetables: Want more protein? Try adding beans or lentils. Chickpeas work well, too. They add a nice texture. You can also toss in whatever veggies you like. Peas, corn, or sweet potatoes can add more flavor and nutrients. Get creative with what you have!

Storage Info

Storing Leftovers

After you make your quinoa vegetable soup, store any leftovers safely. This keeps the soup fresh for later meals.

  • Refrigeration Tips: Let the soup cool down to room temperature. Then, pour it into an airtight container. Store it in the fridge. It stays good for about 3-4 days.
  • Freezing Guidelines: If you want to save it for longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand when frozen. It can last for up to 3 months in the freezer.
  • Reheating Instructions: To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat on low to medium heat until warm. Stir occasionally. For the microwave, put it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot.

These steps help keep your quinoa vegetable soup tasty and ready to enjoy anytime!

FAQs

Common Questions

How long does quinoa take to cook in soup?

Quinoa cooks in about 15 to 20 minutes in soup. It absorbs the broth and flavors well. The quinoa will be fluffy and soft when ready. Make sure to check it after 15 minutes.

Can I use other grains instead of quinoa?

Yes, you can use other grains. Brown rice or barley are great options. Keep in mind that cooking times may change. Check the cooking time for the grain you choose.

What vegetables work well in this soup?

You can use many vegetables in this soup. Carrots, celery, and zucchini are my favorites. Bell peppers add color and flavor. You can also add kale, peas, or corn for a fun twist.

This blog post showed how to make a tasty quinoa vegetable soup. You learned about the main ingredients, preparation steps, and helpful tips. I shared ways to modify the recipe for different diets, like vegan or gluten-free. We also discussed how to store leftovers and answered common questions.

I hope you feel ready to make this soup. It’s simple, healthy, and fun to customize. Enjoy your cooking adventur

To make a tasty quinoa vegetable soup, you need simple ingredients. Here’s what to gather: - 1 cup quinoa, rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 can (14 oz) diced tomatoes, undrained - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach Having the right ingredients makes all the difference. Quinoa is the star. It adds protein and texture. Fresh vegetables bring color and flavor. I love using onion and garlic for a rich base. Carrots and celery add crunch, while zucchini and bell pepper add sweetness. The diced tomatoes add a nice tang and depth. Vegetable broth gives the soup a warm, savory taste. Thyme and basil are my go-to herbs. They give the soup a lovely aroma. Finally, you can adjust the salt and pepper to your liking. Don’t forget the fresh spinach! It adds a pop of green and nutrients. Gather these ingredients, and you are ready to cook a hearty and nourishing quinoa vegetable soup! {{ingredient_image_1}} Cooking the Base First, take a large pot and heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes. The onion should be soft and clear. Next, stir in the minced garlic, diced carrots, and celery. Cook these for about 5 minutes, until they start to soften. Finally, add the diced zucchini and bell pepper. Sauté these for another 3 minutes. Adding Quinoa and Broth Now it's time to bring in the quinoa. Pour in the rinsed quinoa along with a can of diced tomatoes and 6 cups of vegetable broth. Add a teaspoon each of dried thyme and basil. Stir this all together, then bring the mixture to a boil. Simmering and Final Touches Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes. The quinoa will cook, and the veggies will become tender. In the last few minutes, stir in 2 cups of fresh spinach until it wilts. Taste the soup and add salt and pepper as needed. Remove the pot from the heat and let it cool slightly before serving. How to rinse quinoa properly Rinsing quinoa is key to removing its bitter taste. Place the quinoa in a fine-mesh strainer. Run cold water over it for about 1-2 minutes. Swirl it gently with your hand. This helps wash away the saponins, which can make quinoa taste soapy. After rinsing, let it drain well before cooking. Optimal vegetable chopping sizes Cut your veggies into small, even pieces. Aim for about ½-inch cubes. This ensures they cook evenly and blend well in the soup. Smaller pieces cook faster and soften nicely. For carrots and celery, a dice works best to match the onion size. Zucchini and bell peppers can be diced similarly. Enhancing flavor with herbs Using fresh or dried herbs can boost the soup's taste. I love adding thyme and basil for warmth. You can also try rosemary or parsley for a fresh kick. Add herbs early in the cooking process to let their flavors meld. For a fresh touch, sprinkle chopped herbs on top before serving. Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade vegetable broth instead of store-bought. This will elevate the taste of your soup significantly. Prep Ingredients Ahead: To save time, chop your vegetables the night before and store them in the fridge. This makes the cooking process much quicker on the day you plan to make the soup. Experiment with Spices: Feel free to add other herbs and spices like cumin or paprika to customize the flavor profile of your soup to your liking. Storage Tips: This soup stores well in the fridge for up to 5 days. You can also freeze it in portions for an easy meal option later! {{image_2}} You can easily make this quinoa vegetable soup fit your diet. - Vegan Quinoa Vegetable Soup: This soup is already vegan. It uses vegetable broth and no meat. The flavor comes from fresh veggies and spices. You can enjoy it without any changes. - Gluten-Free Options: The recipe is gluten-free as is. Quinoa is a great grain for those who avoid gluten. Just make sure your broth is also gluten-free. Check the label to be safe. - Adding Proteins or Other Vegetables: Want more protein? Try adding beans or lentils. Chickpeas work well, too. They add a nice texture. You can also toss in whatever veggies you like. Peas, corn, or sweet potatoes can add more flavor and nutrients. Get creative with what you have! After you make your quinoa vegetable soup, store any leftovers safely. This keeps the soup fresh for later meals. - Refrigeration Tips: Let the soup cool down to room temperature. Then, pour it into an airtight container. Store it in the fridge. It stays good for about 3-4 days. - Freezing Guidelines: If you want to save it for longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand when frozen. It can last for up to 3 months in the freezer. - Reheating Instructions: To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat on low to medium heat until warm. Stir occasionally. For the microwave, put it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. These steps help keep your quinoa vegetable soup tasty and ready to enjoy anytime! How long does quinoa take to cook in soup? Quinoa cooks in about 15 to 20 minutes in soup. It absorbs the broth and flavors well. The quinoa will be fluffy and soft when ready. Make sure to check it after 15 minutes. Can I use other grains instead of quinoa? Yes, you can use other grains. Brown rice or barley are great options. Keep in mind that cooking times may change. Check the cooking time for the grain you choose. What vegetables work well in this soup? You can use many vegetables in this soup. Carrots, celery, and zucchini are my favorites. Bell peppers add color and flavor. You can also add kale, peas, or corn for a fun twist. This blog post showed how to make a tasty quinoa vegetable soup. You learned about the main ingredients, preparation steps, and helpful tips. I shared ways to modify the recipe for different diets, like vegan or gluten-free. We also discussed how to store leftovers and answered common questions. I hope you feel ready to make this soup. It’s simple, healthy, and fun to customize. Enjoy your cooking adventure!

Heartwarming Quinoa Vegetable Soup

A comforting and nutritious soup packed with vegetables and quinoa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 can (14 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups fresh spinach

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.
  • Add the zucchini and bell pepper, sautéing for an additional 3 minutes.
  • Pour in the diced tomatoes (with their juices), vegetable broth, rinsed quinoa, thyme, and basil. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
  • In the last few minutes of cooking, stir in the fresh spinach until wilted.
  • Taste the soup and season with salt and pepper to your preference.
  • Remove from heat and let it cool slightly before serving.

Notes

Ladle soup into bowls and garnish with fresh parsley or a sprinkle of nutritional yeast for added flavor. Optionally, serve with crusty bread on the side for dipping!
Keyword healthy, quinoa, soup, vegan, vegetable

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