If you are searching for a comforting and nutritious meal that feels like a warm hug in a bowl, this Quinoa Vegetable Soup Recipe is your new best friend. It perfectly blends hearty quinoa, vibrant vegetables, and savory seasonings to create a deliciously satisfying soup that’s both healthy and bursting with flavor. Whether you’re aiming for an easy weeknight dinner or a light yet filling lunch, this recipe never lets you down, providing a brilliant balance of texture, color, and nourishment in every spoonful.
Ingredients You’ll Need
Every ingredient in this Quinoa Vegetable Soup Recipe plays an essential role in crafting a well-rounded dish. From the aromatic garlic and colorful bell pepper to the nourishing quinoa and leafy kale, each component adds its own unique touch to the taste, texture, and appearance of the soup.
- Extra virgin olive oil: Adds richness and helps sauté the vegetables to bring out their natural sweetness.
- Small onion, diced: Builds a flavorful foundation with its gentle sharpness when cooked.
- Garlic cloves, minced: Infuses the soup with warmth and depth of flavor.
- Medium carrots, peeled and diced: Provide a subtle sweetness and bright color.
- Celery ribs, diced: Contribute a fresh, crisp texture and aromatic lift.
- Red bell pepper, diced: Brings sweetness and vibrant red tones that brighten the bowl.
- Canned diced tomatoes: Offer acidity and a rich tomato base to the broth.
- Vegetable stock or water: Forms the flavorful liquid body, making the soup hearty without heaviness.
- Italian seasoning: Adds an inviting herbaceous note that ties the vegetables together.
- Quinoa, uncooked, rinsed and drained: The star grain that provides protein, texture, and substance.
- Salt and ground black pepper: Essential seasonings to enhance and balance all the flavors.
- Cannellini beans, drained: Introduce creaminess and extra plant-based protein.
- Kale, chopped: Adds a pleasant earthy bitterness and a boost of vitamins.
- Fresh parmesan cheese (optional): A finishing touch that brings a salty, savory contrast when sprinkled on top.
How to Make Quinoa Vegetable Soup Recipe
Step 1: Sauté Your Aromatics and Vegetables
Begin by heating the olive oil in a large pot over medium-high heat until you see it shimmer—this means it’s time to add your diced onions, garlic, carrots, celery, and red bell pepper. Sautéing these ingredients brings out their natural sweetness and creates an incredible fragrant base that will carry the whole soup. Be patient and let the veggies soften, about 5 minutes, stirring occasionally so nothing sticks or browns too fast.
Step 2: Build the Broth and Add Quinoa
Once your veggies are tender and aromatic, stir in the diced tomatoes, vegetable stock, and Italian seasoning. Now, it’s quinoa’s moment to shine—add it directly into the pot and give everything a good stir. Season the soup with salt and black pepper, then bring the mixture to a gentle boil. After that, lower the heat to medium and let it simmer for about 20-25 minutes, stirring occasionally. You’re looking for the quinoa to become tender and the soup’s flavors to marry beautifully.
Step 3: Add Beans and Greens
As the quinoa finishes cooking, stir in your drained cannellini beans and chopped kale. Let them cook together for another 3 to 5 minutes until the beans are warmed through and the kale has wilted perfectly. If the soup thickens too much during this time, don’t hesitate to add a splash of water or more vegetable stock to keep that ideal, comforting consistency.
Step 4: Serve and Garnish
Now comes the best part—scooping your vibrant, hearty soup into bowls. If you like, top each serving with a sprinkle of fresh parmesan cheese, which melts slightly into the hot soup for a deliciously savory finish. Grab a spoon and enjoy every warm, nourishing bite!
How to Serve Quinoa Vegetable Soup Recipe
Garnishes
To elevate this meal, a simple garnish like fresh parmesan cheese adds a wonderful salty finish. Fresh herbs like parsley or basil can also brighten the flavors and add a pop of green on top. A drizzle of high-quality olive oil right before serving can lend a silky richness that’s hard to resist.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast, perfect for dipping and soaking up the flavorful broth. A light mixed green salad tossed in vinaigrette can add a refreshing contrast in texture and temperature, rounding out your meal splendidly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bowls or petite bread bowls—your guests will love the novelty! Another idea is to layer the soup with a sprinkle of cheese and some toasted nuts or seeds on top to add crunch and extra flavor complexity.
Make Ahead and Storage
Storing Leftovers
This Quinoa Vegetable Soup Recipe tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days to enjoy during the week.
Freezing
You can freeze this soup in portions to have a wholesome meal ready on busy days. Use freezer-safe containers or bags, and freeze for up to 3 months. Just remember that kale and beans will hold up well, but the texture of quinoa may soften slightly after thawing.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. Add a splash of water or stock if it has thickened too much. Alternatively, microwave in a covered bowl, stirring halfway through.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds lovely texture and protein, you can substitute it with rice, barley, or bulgur. Just adjust cooking times accordingly to make sure the grain is tender.
Is this soup vegan-friendly?
Yes, the base recipe is vegan if you skip the parmesan cheese garnish or use a plant-based alternative. The vegetables, beans, and quinoa make it hearty and satisfying without any animal products.
Can I add other vegetables?
Definitely! Feel free to mix in zucchini, spinach, green beans, or even corn for more variety. Just add harder vegetables early on to allow them time to cook through.
How spicy is this soup?
This recipe is mild and comforting, but you can add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat.
What’s the best way to rinse quinoa?
Rinse quinoa under cold running water using a fine mesh strainer for about 30 seconds. This helps remove the natural coating called saponin, which can taste bitter if not washed off.
Final Thoughts
I cannot recommend this Quinoa Vegetable Soup Recipe enough for anyone wanting a wholesome, easy, and delicious meal that brightens up any day. It’s one of those recipes that feels like a little celebration of vibrant vegetables and nourishing ingredients all simmered together perfectly, making it an absolute favorite in my kitchen. Give it a try—you might just find yourself making it again and again!
Print
Quinoa Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Quinoa Vegetable Soup packed with fresh vegetables, protein-rich quinoa, and tender cannellini beans, simmered in a flavorful tomato and Italian seasoning broth. This comforting and healthy soup is perfect for a cozy meal and can be garnished with fresh parmesan cheese for added richness.
Ingredients
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 medium red bell pepper, diced
- 1 (15 ounce) can white Cannellini beans, drained
- 1 cup kale, chopped
Liquids & Canned Goods
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
Grains & Oils
- 2 tablespoons extra virgin olive oil
- 1 cup quinoa, uncooked, rinsed and drained
Seasonings & Garnishes
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Fresh parmesan cheese (for garnish)
Instructions
- Heat the oil and sauté vegetables: Heat the extra virgin olive oil in a large stockpot or 4-quart Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, minced garlic, diced carrots, diced celery, and diced red bell pepper. Sauté until the vegetables are fragrant and slightly tender, about 5 minutes.
- Add tomatoes, broth, and quinoa: Stir in the canned diced tomatoes, vegetable stock, and rinsed quinoa. Sprinkle in the Italian seasoning, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to medium. Let it cook for 20 to 25 minutes, stirring occasionally, until the quinoa is fully tender.
- Incorporate beans and kale: Add the drained cannellini beans and chopped kale to the pot. Continue cooking for another 3 to 5 minutes until the beans are warmed through and the kale has wilted. If the soup becomes too thick at this stage, adjust the consistency by adding a splash of water or additional vegetable stock.
- Serve with garnish: Ladle the soup into bowls and garnish each serving with fresh parmesan cheese, if desired. Enjoy this warm, nourishing meal!
Notes
- This soup can be made vegan by omitting the parmesan cheese or substituting it with a vegan cheese alternative.
- Quinoa should be rinsed thoroughly before cooking to remove its natural bitterness.
- Vegetable stock can be replaced with water, but using stock enhances flavor.
- Feel free to add other vegetables like zucchini or spinach to customize the soup.
- For added protein, cook the quinoa separately and rinse before adding to control texture.
