Hearty Quinoa Vegetable Soup
Warm up with a bowl of Hearty Quinoa Vegetable Soup, a soul-soothing dish that’s as nutritious as it is delicious. Packed with protein-rich quinoa and a vibrant medley of vegetables—including zucchini, spinach, carrots, and tomatoes—this wholesome vegan soup is the ultimate comfort food. Flavored with aromatic garlic, thyme, and oregano, and simmered to perfection in a savory vegetable broth, it delivers a satisfying blend of textures and tastes in every spoonful. Ready in just 50 minutes, this easy, one-pot recipe is perfect for busy weeknights or meal prepping. Serve it hot with crusty bread or enjoy it on its own for a cozy, heart-healthy meal that's loaded with fiber, vitamins, and bold flavors.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 1 large Zucchini, diced
- 2 large Tomatoes, diced
- 8 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 cups Spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
Instructions
Rinse 1 cup of quinoa under cold water using a fine-mesh sieve until the water runs clear; set aside to drain.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced carrots and celery, and continue cooking for 5 minutes, stirring occasionally.
Stir in the diced zucchini and tomatoes, and cook for another 3 minutes.
Pour in 8 cups of vegetable broth and add the drained quinoa to the pot.
Add the bay leaf, dried thyme, and dried oregano. Stir well to combine.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the quinoa is cooked and the vegetables are tender.
Add the chopped spinach, and stir until wilted, about 2 minutes.
Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste if needed.
Remove the bay leaf before serving.
Serve hot, and enjoy your hearty quinoa vegetable soup!
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8258 mg | 359% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 51.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6061 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
