Quinoa Soup with Avocado and Corn
Warm up with a hearty, nutrient-packed Quinoa Soup with Avocado and Corn, a vibrant dish that seamlessly blends wholesome ingredients and bold flavors. This colorful recipe combines the nutty goodness of quinoa, the natural sweetness of corn, and the zest of tomatoes, all simmered in a richly seasoned vegetable broth infused with cumin and smoked paprika. Finished with creamy avocado, fresh cilantro, and a squeeze of lime, this soup delivers a perfect balance of textures and flavors in every bite. It's a wholesome, gluten-free meal that's perfect for busy weeknights or meal preps, ready in just 45 minutes and serving up to six. Whether you're warming up on a chilly evening or looking for a light yet filling option, this quinoa soup is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup quinoa
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 6 cups vegetable broth
- 1.5 cups frozen or fresh corn kernels
- 1.5 cups diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, diced avocado
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the garlic, carrot, and celery, and cook for another 3 minutes until the vegetables begin to soften.
Add the rinsed quinoa, vegetable broth, corn, diced tomatoes, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Taste the soup and adjust seasonings as needed. If the soup becomes too thick, you can add water or more vegetable broth to reach your desired consistency.
Once the soup is cooked and the quinoa is tender, remove it from the heat.
Ladle the soup into bowls and top each serving with diced avocado and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for a fresh citrusy finish. Enjoy!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6777 mg | 295% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 62.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5801 mg | 123% | |
*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.
