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Quinoa Vegetable Soup

A delightful and hearty soup packed with vibrant vegetables and protein-rich quinoa, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse under cold water before use.
  • 4 cups vegetable broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced Can substitute with zucchini or kale.
  • 1 cup fresh spinach Add just before serving.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste Use carefully to avoid over-seasoning.

Method
 

Preparation
  1. Rinse the quinoa under cold water to remove any bitterness.
  2. Dice the carrots, celery, and bell peppers; chop the onion and garlic.
Cooking
  1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add the onions and garlic, sautéing for about 3-4 minutes until fragrant.
  3. Stir in the carrots, celery, and bell peppers; cook for 5-7 minutes until the vegetables begin to soften.
  4. Pour in the vegetable broth and add quinoa, thyme, salt, and pepper to taste; bring to a boil.
  5. Reduce the heat to low and let the soup simmer for about 15-20 minutes until the quinoa is cooked and tender.
  6. Just a few minutes before serving, stir in the fresh spinach until wilted.
  7. Taste and adjust seasoning as needed before serving hot.

Notes

For leftovers, store in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat on the stove over medium heat, adding water or broth to maintain consistency.