Go Back
For a delicious and filling bowl of vegetable soup with quinoa, gather these items: - 1 cup quinoa, rinsed - 2 tablespoons olive oil - 1 onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each serving of this soup is packed with nutrients. Here is the breakdown: - Calories: 180 - Protein: 6g - Carbohydrates: 30g - Dietary Fiber: 6g - Fat: 4g - Sodium: 350mg This soup gives you a healthy boost without weighing you down. Feel free to swap or add ingredients based on what you have: - Use brown rice instead of quinoa for a different texture. - Swap olive oil for coconut oil for a hint of sweetness. - Try other vegetables like spinach or kale for added nutrients. - Use vegetable stock cubes if you don’t have broth. These changes can add variety and keep your soup exciting! You can find the full recipe for more guidance on making this dish. To start, gather your ingredients. Grab 1 cup of rinsed quinoa, 2 tablespoons of olive oil, and your chopped veggies. I like to use 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 1 diced zucchini, and 1 diced bell pepper. You will also need 1 can of diced tomatoes, 6 cups of vegetable broth, and some spices: 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika. Last, have salt, pepper, and fresh parsley ready for garnish. 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, which takes about 5 to 7 minutes. 2. Next, stir in the minced garlic and cook for about a minute. You want to smell that lovely aroma! 3. Add the diced carrots, celery, zucchini, and bell pepper to the pot. Sauté these veggies for about 5 to 6 minutes until they start to soften. 4. Pour in the can of diced tomatoes, including the juice. Then add the vegetable broth, rinsed quinoa, and all the spices. 5. Bring your soup to a boil. Then reduce the heat and let it simmer for 20 to 25 minutes. Keep an eye on it until the quinoa is cooked and the vegetables are tender. 6. Taste the soup and adjust the seasoning. If you want it thinner, add more broth. 7. Remove the pot from heat and let the soup cool a bit before serving. 8. Serve it hot, ladled into bowls, and top with fresh chopped parsley. For a great soup, keep an eye on the cooking time. If you cook it too long, the quinoa can become mushy. If you want a thicker soup, use less broth. For a thinner soup, add more broth until you reach your desired consistency. Always taste as you go; this will help you find the perfect balance. To make your soup rich in flavor, use high-quality vegetable broth. Fresh herbs can also boost the taste. If you have fresh basil or thyme, add them just before serving. This keeps their flavor bright. You can also roast the veggies in the oven before adding them to the soup for a deeper flavor. Lastly, a squeeze of fresh lemon juice at the end can brighten everything up. For the full recipe, check out the Quinoa Veggie Delight Soup. To cook quinoa well, rinse it first. Rinsing removes the bitter coating called saponin. Use two cups of water for each cup of quinoa. Bring the water to a boil, then add the quinoa. Cover and lower the heat. Let it simmer for about 15 minutes until it absorbs all the water. Fluff it with a fork before adding it to your soup. This makes the quinoa light and fluffy. To boost flavor, sauté your veggies in olive oil first. This deepens their taste and adds richness. I love adding garlic and onion early for a strong base. Using fresh herbs, like parsley or thyme, can elevate the dish. You can also add a splash of lemon juice before serving. This brightens the soup and adds a nice zing. Don't forget to taste and adjust salt and pepper as you go. One common mistake is overcooking the quinoa. This can make it mushy. Always check your quinoa around the 15-minute mark. Another mistake is not seasoning the soup enough. Add salt and pepper gradually, tasting as you go. Lastly, avoid skipping the simmering step. A good simmer lets all the flavors blend together. For the full recipe, check the details in the earlier section. {{image_2}} You can switch up the veggies in your soup. Try adding sweet potatoes or spinach. Broccoli, kale, or peas also work well. Each vegetable adds its own flavor and texture. You can mix and match based on the season or what you have. This way, your soup feels fresh and new every time you make it. If you want your soup to be more filling, add protein. Chickpeas, black beans, or lentils are great options. You can also add cooked chicken or tofu for extra protein. These additions make the soup heartier and boost the nutrition. Aim for a balance of protein to keep you full longer. Spices can elevate your soup's taste. Start with the basic spices in the recipe, then experiment. Try adding cumin for warmth or red pepper flakes for heat. A dash of lemon juice can brighten up the flavors. Taste as you go, and adjust to your liking. This way, each bowl is perfectly suited to your taste buds. To store your vegetable soup with quinoa, let it cool to room temperature. Then, pour it into an airtight container. Make sure to seal it tightly. This way, your soup will stay fresh. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, as liquids expand when they freeze. You can also use freezer bags. Just make sure to squeeze out any extra air. Label the bags with the date. Your soup can last up to three months in the freezer. When you're ready to eat your soup again, reheat it on the stove. Pour it into a pot and warm it over medium heat, stirring often. If it’s too thick, add a splash of broth or water. You can also use the microwave. Heat it in a microwave-safe bowl, stirring halfway through. This keeps it from getting too hot in one spot. Enjoy your warming bowl of quinoa veggie delight! For the full recipe, check the recipe section above. To make this soup vegan, simply replace the vegetable broth with a vegan option. Most store-bought vegetable broths are vegan-friendly. You can also use water, but it may alter the flavor. Ensure that all ingredients, like spices and canned tomatoes, are vegan as well. This way, you keep all the good taste without any animal products. Yes, you can use chicken broth if you prefer that flavor. Chicken broth adds a rich taste to the soup. However, it will no longer be vegan or vegetarian. If you want a hearty flavor, chicken broth works great. Just make sure to adjust the seasoning since chicken broth can be saltier than vegetable broth. Vegetable soup with quinoa can last up to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always let the soup cool before sealing it. If you notice any off smells or changes in color, it's best to discard it. Yes, you can make this soup in a slow cooker! Start by sautéing the onion and garlic. Then, add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld nicely. You might need to adjust the liquid since slow cookers can reduce moisture. For the full recipe, check out the detailed instructions. This blog post covered key ingredients and detailed cooking steps for a tasty soup. I shared helpful tips for perfect consistency and rich flavors. You learned about ingredient substitutions and ways to enhance the soup. I also discussed variations, storage tips, and answered common questions. As you make this soup, remember to have fun and be creative. Enjoy each bowl and share with friends! Use what you've learned to make it your own. Happy cooking!

Vegetable Soup with Quinoa

Warm up with this delicious Quinoa Veggie Delight Soup, packed with nutritious ingredients and bursting with flavor! In just 40 minutes, you can whip up this comforting dish featuring colorful vegetables and hearty quinoa. Perfect for a hearty meal or a cozy night in, this soup is both healthy and satisfying. Click through to discover the full recipe and let your kitchen come alive with enticing aromas!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the carrots, celery, zucchini, and bell pepper to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.

        Pour in the canned diced tomatoes (with juice) and vegetable broth. Stir in the quinoa, dried basil, dried oregano, smoked paprika, salt, and pepper.

          Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the quinoa is cooked through and the vegetables are tender.

            Taste and adjust seasoning as needed. If desired, add more broth for a thinner soup.

              Remove from heat and allow the soup to cool slightly before serving.

                Ladle the soup into bowls and garnish with fresh chopped parsley.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 6