Vegetable Quinoa Soup

6 hours ago

3 min read

Prep Time: 15 mins	Cook Time: 30 mins
Total Time: 45 mins	Serves: 8

A good vegetable soup shouldn't have to wait for a particular season. This one is designed to change with whatever looks best at the market or happens to be waiting in the refrigerator, with quinoa providing enough substance to turn an assortment of vegetables into a satisfying meal. The vegetables can shift throughout the year without changing the basic character of the soup, making it an especially useful recipe to know rather than one that needs to be followed rigidly.

This version combines sweet potato, carrots, celery, zucchini, and spinach, but consider that combination a starting point. Bell peppers, mushrooms, beans, leafy greens, or other seasonal vegetables can easily find their way into the pot. A squeeze of lemon and fresh parsley added at the end bring everything into focus, leaving you with a bright, hearty soup that is just as welcome on a cool evening as it is when you simply have a refrigerator full of vegetables to use.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 stalks celery, chopped

• 1 cup sweet potato, peeled and chopped

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 (14.5-ounce) can diced tomatoes

• 8 cups low-sodium vegetable broth

• ¾ cup uncooked quinoa, rinsed

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 cups baby spinach

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley

Optional Add-In Ideas

Think of this soup as a starting point rather than a strict formula. A handful of leftover vegetables, a can of beans, or some fresh herbs can easily be incorporated. Just remember to add firmer ingredients earlier and more delicate ones toward the end of cooking.

Vegetables: Bell peppers, mushrooms, butternut squash, yellow squash, green beans, corn, peas, cauliflower, broccoli, or chopped cabbage.
Leafy Greens: Kale, Swiss chard, collard greens, or arugula can take the place of or be added alongside the spinach.
Beans & Legumes: Chickpeas, cannellini beans, kidney beans, or butter beans add even more substance. Drain and rinse canned beans before adding them toward the end of cooking.
Fresh Herbs: Dill, cilantro, basil, thyme, or additional parsley can change the character of the soup depending on the season.
A Little Heat: Add red pepper flakes, cayenne, or a finely chopped jalapeño if you'd like a little warmth.
Extra Aromatics: Leeks, shallots, fresh ginger, or additional garlic are easy ways to build another layer of flavor.
For a Creamier Finish: Stir in a spoonful of pesto or a small splash of coconut milk, depending on the direction you'd like to take the soup.
For Serving: Finish individual bowls with grated Parmesan, crumbled feta, sliced avocado, toasted pumpkin seeds, fresh herbs, or a drizzle of good olive oil.

A good rule to remember: root vegetables and winter squash need plenty of simmering time; zucchini, mushrooms, peas, and corn can go in later; leafy greens and fresh herbs belong at the very end.

Instructions

Cook the Vegetables

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the zucchini and cook for 2 minutes more.

Build the Soup

Stir in the diced tomatoes, vegetable broth, quinoa, oregano, basil, salt, and pepper. Bring the soup to a boil. Reduce the heat and simmer for 20–25 minutes, or until the quinoa is tender.