Quinoa Veggie Soup with Kale

We have actually been residing in a winter season wonderland recently. We have actually gotten a lot snow that my canine, Cookie, can hardly keep her head above it when we go outdoors (she’s smaller sized than you believe). I’m happy to have electrical energy and getting ready for more winter season weather condition this weekend.

This hearty soup is precisely what I require. It’s overflowing with fresh veggies and warms me right up. Soup to the rescue!

soup ingredients

This homemade veggie soup with quinoa is light however filling and loads excellent for lunch. Like the majority of soups, it tastes even much better the next day. Bonus offer? It freezes well, too. I like keeping my freezer equipped with hearty soups and thawing one whenever I require a fast however healthy meal.

This soup is vegan unless you wish to top it with Parmesan cheese, which isn’t a bad concept if you ask me. The components list, while a little on the long side, consists of mainly pantry products. Every among them is healthy!

quinoa and diced canned tomatoes

Quinoa Veggie Soup Dish Advancement

Confession: the concept for this soup dish originated from Trader Joe’s. (You understand what they state about grocery shopping while starving.) A couple of years back, their “veggie soup with quinoa and kale” captured my eye in the cooled area right as my stomach whined.

I was at first doubtful about quinoa in soup (will it get mushy? does the taste play perfectly with the other components?), today I’m just questioning what took me so long to attempt it.

Quinoa was implied for soup. It provides some additional protein and hearty texture. Unlike the majority of other veggie soups, which are too light to count as a square meal, this is a real meal-in-a-bowl if you consume enough of it.

I adjusted this dish from my lentil soup, which has actually gotten numerous raving evaluations. I hope you enjoy this one simply as much.

how to make quinoa vegetable soup

Dish Notes & Tips

I composed the dish so it’s quickly adjusted to seasons. Winter season squash would be charming in location of the zucchini that I utilized.

This soup straddles the line in between soup and stew, however whatever you call it, it’s scrumptious.

If you desire more of a soup, usage 3/4 cup quinoa and 1 cup seasonal veggies. If you desire more of a stew, utilize a complete cup of quinoa, 2 cups of seasonal veggies and include some additional greens.

pot of quinoa vegetable soup

Watch How to Make Quinoa Soup

quinoa vegetable soup recipe-4

Please let me understand how you like this soup in the remarks! I like speaking with you.

If you enjoy this soup, make sure to take a look at my minestrone, lentil soup, Megan’s quinoa stew, and the hearty soup dishes in my cookbook.

quinoa vegetable soup with optional parmesan on top

Quinoa Veggie Soup

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 45 minutes
  • Overall Time: 1 hour
  • Yield: 4 to 6 portions 1 x
  • Classification: Soup
  • Approach: Stovetop
  • Food: American

4.9 from 365 evaluations

This healthy homemade veggie soup dish has lots of veggies, kale and quinoa. It’s simple to make and great for you, too! This soup makes excellent leftovers. It’s gluten complimentary and vegan, as long as you do not top it with optional Parmesan cheese. Dish yields 4 to 6 portions of soup.

Active Ingredients

  • 3 tablespoons additional virgin olive oil
  • 1 medium yellow or white onion, sliced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 to 2 cups sliced seasonal veggies, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
  • 6 garlic cloves, pushed or minced
  • 1/2 teaspoon dried thyme
  • 1 big can ( 28 ounces) diced tomatoes
  • Little 1 cup quinoa, washed well in a great mesh colander (usage less for a lighter, more broth-y soup)
  • 4 cups ( 32 ounces) veggie broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • 2 bay leaves
  • Pinch red pepper flakes
  • Newly ground black pepper
  • 1 can (15 ounces) excellent northern beans or chickpeas, rinsed and drained pipes
  • 1 cup or more sliced fresh kale or collard greens, difficult ribs eliminated
  • 1 to 2 teaspoons lemon juice, to taste
  • Optional garnish: newly grated Parmesan cheese


  1. Warm the olive oil in a big Dutch oven or soup pot over medium heat. As soon as the oil is sparkling, include the sliced onion, carrot, celery, seasonal veggies and a pinch of salt. Cook, stirring frequently, up until the onion has actually softened and is turning clear, about 6 to 8 minutes.
  2. Include the garlic and thyme. Prepare up until aromatic while stirring often, about 1 minute. Gather the diced tomatoes with their juices and cook for a couple of more minutes, stirring frequently.
  3. Pour in the quinoa, broth and the water. Include 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season kindly with newly ground black pepper. Raise heat and bring the mix to a boil, then partly cover the pot and decrease heat to preserve a mild simmer.
  4. Prepare for 25 minutes, then get rid of the cover and include the beans and the sliced greens. Continue simmering for 5 minutes or more, up until the greens have actually softened to your preference.
  5. Eliminate the pot from heat, then get rid of the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice up until the tastes actually sing. (You may require as much as 1/2 teaspoon more salt, depending upon your veggie broth and your individual choices.) Divide into bowls and leading with grated Parmesan if you ‘d like.


Dish motivated by Trader Joe’s natural veggie soup with quinoa and kale. Dish adjusted from my lentil soup dish.
Seasonal veggie preparation suggestions: If you’re utilizing thick veggies like butternut or sweet potato for your seasonal veggies, make sure to slice them as little as you’re slicing your carrots so they prepare in the exact same quantity of time.
Slow cooker choice: I have not attempted, however Sarah reports that her soup turned out well after 8 hours on low heat.
Storage recommendations: This soup keeps well in the fridge for about 4 days. It freezes and thaws well if you wish to freeze additional parts for later on!

Advised devices: I’m persuaded that whatever I prepare in my Dutch oven (affiliate link) comes out additional scrumptious.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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