Quinoa Vegetable Soup
The comforting aroma of simmering vegetables fills the kitchen, intertwining with the nutty scent of quinoa as it cooks to perfection. Picture a warm bowl of Quinoa Vegetable Soup nestled in your hands, colorful veggies bobbing in a hearty broth, steam rising delicately in the air. This isn’t just soup; it’s a cozy embrace, perfect for chilly days when the world outside feels a bit too brisk. Looking back, I can’t help but remember my grandmother stirring a similar pot during those intimate family dinners when laughter mingled with the scents of basil and garlic. Each spoonful brings back memories of warmth and connection, making every bite a nostalgic treasure.
Table of Contents
Whether it’s a rainy day, a brisk fall evening, or simply a day when you need a nourishing meal, this Quinoa Vegetable Soup is here to wrap around you like a favorite blanket. It’s soothing, hearty, and incredibly easy to whip up in just one pot. With vibrant colors and delightful textures, it’s one of those meals you’ll want to make again and again. Are you ready to dive into making this soul-soothing soup? Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, including prep and cook time, making it perfect for busy evenings.
- Irresistible Flavor: The combination of fresh vegetables and spices creates a taste that’s satisfying and deep.
- Eye-Catching Appeal: With pops of color from the veggies, this soup adds a fresh look to your dinner table.
- Flexible Serving: Enjoy it as a hearty lunch, a side dish at dinner, or the star of your next meal prep.
- Diet-Friendly Options: Naturally gluten-free and vegan, this soup can fit into many dietary preferences effortlessly.
Ingredients You’ll Need
- Extra virgin olive oil: This high-quality oil adds a rich flavor and helps sauté the vegetables until tender.
- 1 small onion, diced: Onions provide a sweet base flavor and depth to the soup. You can substitute with shallots for a milder taste.
- 2 cloves garlic, minced: Garlic enhances the soup’s aroma and adds a savory kick. Use fresh garlic for the best flavor.
- 2 medium carrots, peeled and diced: Carrots lend sweetness and crunch. If you don’t have fresh ones, frozen carrots work in a pinch.
- 3 ribs celery, diced: Celery contributes crunch and a slightly peppery flavor. You can swap it out with bell pepper if preferred.
- 1 medium red bell pepper, diced: This adds a beautiful color and sweetness. Yellow or orange peppers are great alternatives.
- 2 (14.5 ounce) cans diced tomatoes: Canned tomatoes create a rich base; opt for those in juice or puree instead of sauce to maintain texture.
- 4 cups vegetable stock or water: This liquid base flavors the soup wonderfully; vegetable stock amplifies the taste.
- ½ teaspoon Italian seasoning: This blend of dried herbs enhances the flavor profile. You can create your own mix or use just oregano and basil.
- 1 cup quinoa, uncooked, rinsed and drained: Quinoa brings protein and texture; other grains like farro can be substituted but may require additional cooking time.
- 1 teaspoon salt: Salt brings out the flavors; adjust according to your taste.
- 1/2 teaspoon ground black pepper: This adds a gentle heat; feel free to add more for extra spice.
- 1 (15 ounce) can white Cannellini beans, drained: These beans add creaminess and protein. Other beans like chickpeas can also work well.
- 1 cup kale, chopped: This leafy green provides nutrition and a lovely color. Spinach is a suitable replacement if you prefer.
- Fresh parmesan cheese (for garnish): A sprinkle of parmesan adds a nutty finish; for a vegan option, nutritional yeast can be used as a substitute.
How to Make Quinoa Vegetable Soup
Heat and Sauté: Begin by heating the extra virgin olive oil in a large stockpot over medium-high heat until shimmering. Add the diced onion, minced garlic, carrots, celery, and red bell pepper to the pot. Sauté these aromatic vegetables until fragrant and slightly tender, roughly five minutes; they should start releasing their delightful scents.
Stir and Simmer: Next, incorporate the diced tomatoes along with their juices, vegetable stock, Italian seasoning, and rinsed quinoa into the pot. Season the mixture with salt and pepper, then bring everything to a boil. Once boiling, reduce the heat to medium, allowing it to simmer for 20-25 minutes. Stir occasionally, watching as the quinoa cooks and expands, soaking up the tasty broth.
Combine and Cook: Once the quinoa is tender, stir in the drained Cannellini beans and chopped kale. Cook for an additional 3-5 minutes until the beans are heated through and the kale has wilted nice and tender. If it seems too thick, don’t hesitate to add a splash of water or more broth to your desired consistency.
Serve and Garnish: Finally, ladle the hearty soup into bowls. If you’re feeling fancy, top each bowl with a sprinkle of fresh parmesan cheese. The cheese will melt slightly and create a lovely creamy finish, enhancing each spoonful of this delicious **Quinoa Vegetable Soup**.
Storing & Reheating
To store your Quinoa Vegetable Soup, let it cool completely before transferring it to an airtight container. At room temperature, it can stay fresh for about two hours. In the refrigerator, it’ll keep for up to four days. If you want to freeze it, portion the soup into freezer-safe containers, leaving some space for expansion. It can be frozen for up to three months. When you’re ready to enjoy, just reheat in a saucepan over medium heat for about 10-15 minutes. The texture may vary slightly after freezing, but a splash of water or stock can help refresh the consistency.
Chef’s Helpful Tips
- Avoid overcooking the quinoa by keeping an eye on it while simmering; it should be fluffy and slightly tender.
- Experiment with seasonal vegetables; if you have leftover veggies, toss them in!
- For deep flavor, try to sauté the vegetables until they are golden before adding the broth.
- If the soup thickens too much, you can always thin it with a little extra vegetable broth or water.
- Prepare the soup a day ahead to enhance the flavors even more; it tastes fantastic the next day.
As you can see, making Quinoa Vegetable Soup is quite simple and incredibly rewarding. This recipe not only nourishes but also warms the soul. Don’t hesitate to mix things up with your favorite vegetables or spices based on what you have on hand. Enjoy each spoonful and let its comforting flavors bring you joy.
Recipe FAQs
Can I use different types of beans?
Absolutely! While Cannellini beans are a fantastic choice for this Quinoa Vegetable Soup, you can easily substitute them with black beans, kidney beans, or even chickpeas. Each type of bean adds its unique texture and flavor, so feel free to experiment based on what you have in your pantry.
Can I make this soup in advance?
Yes! This soup is perfect for meal prep. You can prepare it a day or two ahead of time. Just store it in airtight containers in the fridge. The flavors often deepen as it sits, making your next meal even tastier. Just remember to give it a quick stir and add a bit of extra broth when reheating.
Is it possible to make this soup spicier?
Of course! If you enjoy a little heat, consider adding some diced jalapeños or red pepper flakes when you sauté the vegetables. For additional flavor, a splash of hot sauce or a pinch of cayenne pepper can also amplify the spiciness.
Can I use quinoa that isn’t pre-rinsed?
It’s best to rinse uncooked quinoa before adding it to the soup. This simple step removes the natural coating called saponin, which can taste bitter. If your quinoa isn’t pre-rinsed, just give it a quick rinse under cold water in a fine-mesh strainer to ensure a pleasant taste in your soup.
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📖 Recipe Card
Quinoa Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Description
This Quinoa Vegetable Soup is a cozy, nutritious meal perfect for any day! With its vibrant veggies and simple preparation, it’s a delicious, healthy choice that warms the soul.
Ingredients
- Extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 medium red bell pepper, diced
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
- ½ teaspoon Italian seasoning
- 1 cup quinoa, uncooked, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (15 ounce) can white Cannellini beans, drained
- 1 cup kale, chopped
- Fresh parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Sauté onion, garlic, carrots, celery, and red bell pepper until tender.
- Add diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa; bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Stir in Cannellini beans and chopped kale; cook until heated through.
- Ladle into bowls and garnish with fresh parmesan cheese.
Notes
You can substitute vegetables based on your preferences or what’s in season.
Store leftovers in an airtight container in the refrigerator for up to four days.
For meal prep, this soup can be frozen in portions for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
