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One-Pot Vegetable and Quinoa Soup Recipe

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4.4 from 111 reviews

A wholesome and hearty one-pot vegetable and quinoa soup packed with nutrient-rich ingredients like kale, tomatoes, and quinoa. This easy-to-make recipe is perfect for a nourishing meal that combines fresh vegetables and aromatic herbs simmered to perfection.

Ingredients

Vegetables and Herbs

  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups kale or spinach, chopped

Grains and Liquids

  • 1 cup quinoa, rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes

Other

  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Heat the oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until softened and translucent, about 5 minutes.
  2. Add garlic and herbs: Stir in minced garlic, dried thyme, and dried oregano. Cook for an additional minute to release the aromas.
  3. Add quinoa, broth, and tomatoes: Mix in the rinsed quinoa, vegetable broth, and diced tomatoes with their juice. Bring the mixture to a boil.
  4. Simmer the soup: Reduce heat to low and let the soup simmer gently for 15 to 20 minutes, or until the quinoa is tender and fully cooked.
  5. Add greens and season: Stir in the chopped kale or spinach and cook until wilted. Season the soup with salt and pepper to taste.
  6. Serve: Ladle the hot soup into bowls and enjoy the comforting and nutritious meal.

Notes

  • Rinse quinoa thoroughly to remove its natural bitterness before cooking.
  • You can substitute kale with spinach or other leafy greens of your choice.
  • For added protein, consider topping with a dollop of Greek yogurt or adding cooked beans.
  • Adjust the seasoning based on your preference or dietary needs.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days.