Quinoa Corn Soup
Warm up with a hearty bowl of Quinoa Corn Soup, a vibrant, nutrient-packed recipe that’s as comforting as it is nourishing. This vegan soup features fluffy quinoa, sweet bursts of corn, and tender vegetables like carrots, celery, and spinach simmered in a spiced tomato and vegetable broth. Flavored with smoky paprika and earthy cumin, it’s finished with a bright splash of lime juice and fresh cilantro for a refreshing twist. Perfect for meal prep or busy weeknights, this one-pot dish is ready in under an hour and makes for a wholesome, protein-rich meal the entire family will love. Ideal for serving as a light lunch or a satisfying starter, this gluten-free soup is a cozy celebration of flavor and health in every spoonful.
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Recipe Information
Ingredients
- 0.5 cup quinoa
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 2 cups (fresh or frozen) sweet corn
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.25 cup, chopped fresh cilantro
- 1 medium, juiced lime
Instructions
Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove its natural bitter coating. Set aside to drain.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the quinoa to the pot and stir well to coat it with the oil and vegetables.
Add the vegetable broth, diced tomatoes with their juices, sweet corn, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the quinoa is fully cooked and slightly tender.
During the last 2 minutes of cooking, stir in the baby spinach and let it wilt into the soup.
Remove the pot from the heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the quinoa corn soup warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7649 mg | 333% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 65.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5814 mg | 124% | |
*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.
