Hearty Vegetable Quinoa Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Welcome to a comforting bowl of Hearty Vegetable Quinoa Soup! This recipe is perfect for chilly days when you need a big hug in a bowl. It's packed with vibrant vegetables and protein-rich quinoa, making it both nourishing and satisfying.

Ingredients for Hearty Vegetable Quinoa Soup

Olive oil is our starting point, providing a healthy fat that helps sauté the veggies and infuse them with flavor. The onion and garlic are essential aromatics, adding depth to the soup's base. Carrots and celery bring a classic soup flavor, while zucchini and red bell pepper add freshness and color. The star grain here is quinoa, which adds texture and protein, making the soup hearty and filling. Vegetable broth forms the soup's base, rich and savory. Diced tomatoes introduce acidity and brightness to balance the flavors, while dried thyme and basil provide an aromatic, herby touch. Finally, a handful of kale adds a nutrient boost and a lovely green color to the mix.

Tips & Tricks

  • Rinse the quinoa under cold water before using to remove its natural bitterness.
  • If you prefer a thicker soup, simmer it a bit longer to reduce the liquid.
  • Don't have kale? Spinach or Swiss chard work beautifully as well.
  • Make a big batch and freeze individual portions for easy future meals.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a side of garlic toast for a more filling meal. For a bit of extra protein, you can add a sprinkle of Parmesan cheese or a dollop of Greek yogurt on top. Enjoy it with a light salad for a balanced dinner.

Frequently Asked Questions

Can I use chicken broth instead of vegetable broth?
Absolutely! Just note that it will no longer be vegetarian.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a diced jalapeño with the vegetables.
Is this soup gluten-free?
Yes, as long as you ensure your broth is gluten-free.

Hearty Vegetable Quinoa Soup Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion and garlic. Give them a good stir and let them cook until the onion turns translucent, which usually takes about 3-4 minutes.

Next, add the carrots, celery, zucchini, and red bell pepper. Stir occasionally and let them cook for around 5 minutes. You want them to start softening but still hold some crunch.

Stir in the quinoa so it gets a nice coating of oil and flavors. Pour in the vegetable broth and diced tomatoes, then sprinkle in the thyme and basil. Bring everything to a gentle boil before reducing the heat to a simmer. Let it cook for about 20 minutes, allowing the quinoa to puff up and soak in all the goodness.

Finally, add the kale, and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes until the kale is wilted but still vibrant. And there you go, a pot full of comfort ready to be served!

Why You'll Love This Recipe

  • It's a one-pot wonder, making cleanup a breeze.
  • Loaded with colorful veggies, it's as pleasing to the eye as it is to the palate.
  • Perfect for meal prep and tastes even better the next day.
  • Easily customizable with what's in your fridge.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 red bell pepper, diced
1 cup quinoa
8 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
1 cup kale, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until onion is translucent.
3. Add carrots, celery, zucchini, and red bell pepper; cook for 5 minutes.
4. Stir in quinoa, vegetable broth, diced tomatoes, thyme, and basil.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add kale, salt, and pepper; simmer for an additional 5 minutes.

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