I have to tell you, making this Vegetable Quinoa Soup Recipe was such a cozy experience! There’s something so satisfying about a bowl packed with colorful vegetables, protein-rich quinoa, and warming herbs.
I love how easy it is to throw together, whether I’m cooking on the stovetop or using my Instant Pot. Every spoonful feels like a hug, and the leftovers taste even better the next day.
For a crispy side, I sometimes pair it with Zucchini Fritters with Yogurt Sauce Recipe. Let me walk you through this simple, nourishing recipe that I’ve come to adore.
Ingredients for Vegetable Quinoa Soup
Here’s everything I used to create this hearty, flavor-packed soup:
- Quinoa – 1 cup, tri-color preferred for visual appeal and balanced texture.
- Green cabbage – 2 cups, shredded; adds crunch and subtle sweetness.
- Zucchini – 1 medium, diced; yellow squash works well as a substitute.
- Carrots – 2 medium, chopped; I usually leave the peel on for extra fiber.
- Celery – 2 stalks, sliced; adding the leaves gives a fresh herbaceous note.
- Onion – 1 medium, diced; any color works, but yellow adds a gentle sweetness.
- Diced tomatoes – 1 can (14 oz), fire-roasted if possible for deeper flavor.
- Beans – 1 cup; I love a three-bean mix plus one can of white beans.
- Vegetable broth – 4 cups; I sometimes enhance flavor with a teaspoon of vegetable paste.
- Herbs – 1 tsp herbs de Provence, or a mix of thyme, rosemary, oregano, or Italian seasoning.
- Garlic powder – 1/2 tsp; enhances depth without overpowering. I occasionally add Garlic Herb Roasted Potatoes Recipe as a comforting side.
- Salt and pepper – to taste; I adjust at the end to bring all flavors together.
Note: Serves 4–6 people.
Variations
You can tweak this soup depending on your dietary needs or flavor preferences:
- Dairy-free: Already naturally dairy-free, so perfect for vegan meals.
- Gluten-free: Ensure your vegetable broth is gluten-free.
- Extra protein: Add tofu cubes or tempeh for more sustenance.
- Flavor boost: Sprinkle with nutritional yeast or a squeeze of lemon before serving.
- Spicy kick: Add red pepper flakes or a dash of cayenne for warmth.
Cooking Time
Here’s how long it takes to bring this soup to the table:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Large pot or Dutch oven – for stovetop cooking.
- Knife – for chopping vegetables efficiently.
- Cutting board – keeps your kitchen organized and safe.
- Ladle – for serving the soup into bowls.
- Measuring cups and spoons – to ensure the right balance of ingredients.
How to Make Vegetable Quinoa Soup Recipe?
Step 1: Sauté Vegetables
I start by sautéing the onions, carrots, and celery in a bit of water or oil until they’re soft. This builds the base flavor and helps the soup develop a rich aroma. After a few minutes, I sprinkle in the herbs and garlic powder to bloom their flavors.
Step 2: Add Main Ingredients
Next, I stir in the quinoa, cabbage, zucchini, diced tomatoes, and beans. Pouring in the vegetable broth brings everything together, and I season with salt and pepper. I love giving it a good stir to make sure nothing sticks to the bottom.
Step 3: Simmer Until Done
I let the soup simmer gently for about 20–25 minutes, or until the quinoa is fluffy and the vegetables are tender. This is where the magic happens, and the aroma fills the kitchen with a warm, inviting scent. Once done, I taste and adjust seasoning if needed.
Additional Tips for Making This Recipe Better
From my experience, these tweaks make the soup even more delicious:
- I always rinse quinoa before adding it to remove the bitter saponin coating.
- I use fresh herbs whenever possible—they make a noticeable difference in flavor.
- Adding a squeeze of lemon or a dollop of avocado before serving enhances richness.
- For creamier texture, I sometimes blend a small portion and mix it back in.
How to Serve Vegetable Quinoa Soup Recipe?
Serving this soup can be as fun as making it. I love garnishing with chopped fresh parsley or a sprinkle of black pepper. It pairs beautifully with a slice of crusty bread, vegan naan, or a light green salad on the side. For a colorful presentation, I serve it in a wide bowl with a drizzle of olive oil on top.
Nutritional Information
Here’s a quick look at the nutrition per serving, so you know what you’re getting:
- Calories: ~220 kcal
- Protein: 10g
- Carbohydrates: 35g
- Fat: 3g
This makes it a light yet satisfying meal that’s great for lunch or dinner.
Make Ahead and Storage
Refrigerator
I store leftovers in a covered container for up to 5–6 days. It tastes even better as the flavors meld together.
Freezer
This soup freezes beautifully for 2–3 months. I let it cool completely, store in freezer-safe containers, leaving some space for expansion, and thaw before reheating.
Reheating
I reheat on the stovetop over low heat, stirring occasionally. Alternatively, I use the microwave in 30–60 second intervals until warm, which keeps the texture perfect.
Why You’ll Love This Recipe?
This soup is one of my go-to meals for several reasons:
- It’s incredibly easy to make, even on busy weeknights.
- You can customize ingredients to match what’s in your fridge.
- Perfect for meal prep; it keeps well and reheats beautifully.
- Nutritious and filling without being heavy.
- Versatile for different diets, naturally vegan and gluten-free.
This Vegetable Quinoa Soup recipe is my favorite for busy days and cozy nights alike. It’s healthy, hearty, and packed with flavor, making it a must-have in your recipe collection.
Vegetable Quinoa Soup Recipe
Ingredients
Method
- I start by sautéing the onions, carrots, and celery in a bit of water or oil until they’re soft. This builds the base flavor and helps the soup develop a rich aroma. After a few minutes, I sprinkle in the herbs and garlic powder to bloom their flavors.
- Next, I stir in the quinoa, cabbage, zucchini, diced tomatoes, and beans. Pouring in the vegetable broth brings everything together, and I season with salt and pepper. I love giving it a good stir to make sure nothing sticks to the bottom.
- I let the soup simmer gently for about 20–25 minutes, or until the quinoa is fluffy and the vegetables are tender. This is where the magic happens, and the aroma fills the kitchen with a warm, inviting scent. Once done, I taste and adjust seasoning if needed.
Notes
- I always rinse quinoa before adding it to remove the bitter saponin coating.
- I use fresh herbs whenever possible—they make a noticeable difference in flavor.
- Adding a squeeze of lemon or a dollop of avocado before serving enhances richness.
- For creamier texture, I sometimes blend a small portion and mix it back in.
