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Vegetable Quinoa Soup Recipe
Ash Tyrrell

Vegetable Quinoa Soup Recipe

I have to tell you, making this Vegetable Quinoa Soup 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
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • Salt and pepper – to taste; I adjust at the end to bring all flavors together.

Method
 

  1. 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.
  2. 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.
  3. 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.