Eating a warm bowl of Vegetable Quinoa Soup can provide you with a cozy, comforting experience that nourishes both body and soul. This delightful soup is packed with colorful vegetables and protein-rich quinoa, making it not just taste good but also good for you. Plus, it’s a breeze to prepare, giving you a delicious meal in no time.
Imagine coming home after a long day, the chill creeping in, and your kitchen fills with the delightful aroma of vegetables simmering on the stove. This soup has a way of wrapping you up in warmth, like a soft, comforting blanket. Let me guide you through this family-friendly recipe that I know you and your loved ones will enjoy.
Why You Should Try This Cozy Vegetable Quinoa Soup
This hearty soup is loaded with vitamins and nutrients from an array of colorful veggies. With each sip, you’ll be taking in not just flavor, but a dose of health. The quinoa adds a beautiful texture and is packed with protein, making it a perfect meal for everyone from kids to adults. Plus, with only one pot needed, cleanup is a breeze!
How to Make Vegetable Quinoa Soup
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Cozy Vegetable Quinoa Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nourishing soup packed with colorful vegetables and protein-rich quinoa, perfect for cozy nights.
Ingredients
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz) diced tomatoes with juices (preferably fire roasted)
- 2 cans (14 oz) beans of choice, drained and rinsed
- 1/3 cup dry quinoa
- 2 teaspoons herbes de Provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- 6 cups water or vegetable broth
- Mineral salt & fresh cracked pepper, to taste
Instructions
- Slow Cooker: Add all ingredients to slow cooker and mix well. Set on low for 6-8 hours or high for 3-4 hours.
- Instant Pot: Sauté onions, carrots, and celery in broth/oil. Add remaining ingredients and mix well. Seal lid and cook on high pressure for 10 minutes, then release naturally for 10 minutes before quick-releasing.
- Stovetop: Sauté onions, carrots, and celery in oil over medium heat until tender. Add remaining ingredients and bring to a simmer. Cook uncovered for 25-30 minutes until veggies are tender.
Notes
Serve with crusty bread or a sprinkle of fresh herbs. Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooking / Instant Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients:
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1/4 head of cabbage, chopped
- 2 medium zucchini, cut in half & sliced
- 1 can (14 oz) diced tomatoes with juices (preferably fire roasted)
- 2 cans (14 oz) beans of choice, drained and rinsed (I used one can of white beans & one can of three bean medley)
- 1/3 cup dry quinoa
- 2 teaspoons herbes de Provence or 1 teaspoon each thyme & rosemary
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- 6 cups water or vegetable broth
- Mineral salt & fresh cracked pepper, to taste
Directions:
Slow Cooker:
- In your slow cooker, add all the ingredients, ensuring to mix them well.
- Set it on low for 6-8 hours or high for 3-4 hours.
Instant Pot:
- Press the sauté button and add a splash of broth or oil to sauté the onions, carrots, and celery first.
- Add in the remaining ingredients, mixing well.
- Seal the lid and cook on high pressure for 10 minutes, then let it release naturally for about 10 minutes before quick-releasing.
Stovetop:
- In a large pot, heat a little oil over medium heat and sauté the onions, carrots, and celery until tender.
- Add the remaining ingredients, bringing it to a simmer.
- Let it cook uncovered for about 25-30 minutes until all veggies are tender.
Serving up Cozy Comfort
This delightful Vegetable Quinoa Soup can be served just as it is, but it’s superb when accompanied by a slice of crusty bread or a sprinkle of fresh herbs on top. A dollop of sour cream or Greek yogurt can also add a luscious creaminess. Gather your loved ones, serve it in big bowls, and share stories around the table.
How to Store Your Vegetable Quinoa Soup
Leftover soup can be stored in airtight containers for up to 3 days in the fridge. To freeze, let it cool completely before transferring it to freezer-safe bags. It will keep well for up to 3 months, allowing you to have a healthy meal at the ready on a busy day.
Tips to Perfect Your Vegetable Quinoa Soup
- Adjust the spices to your taste; if you love a kick, add more red pepper flakes.
- Switch up the veggies based on what you have on hand; sweet potatoes, bell peppers, or spinach are all great additions.
- For extra creaminess, stir in a splash of coconut milk just before serving.
Variations to Spice Things Up
Feeling creative? Add a splash of soy sauce or a sprinkle of nutritional yeast for a savory depth. You could also blend half of the soup to create a creamy texture that adds a new dimension to each bowl.
FAQs
Can I add meat to the Vegetable Quinoa Soup?
Absolutely! You can add cooked chicken, turkey, or even sausage for a heartier option.
Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making this a safe dish for those with gluten sensitivities.
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld together. It’s perfect for meal prep!
Enjoy creating this Healthy Vegetable Quinoa Soup, and let it bring warmth and nourishment to your table!