Quinoa and Vegetable Soup

This healthy and homemade vegetable soup recipe is full of veggies and quinoa. It’s easy to make and good for you as well! Vegan, vegetarian, and perfectly gluten-free. If you’re a fan of vegetable soups, you’re going to love this one. The quinoa incorporates a satisfying texture, which makes every bite feel extra cozy. It’s super comforting and nourishing. As a bonus, it comes together in one pot—great for any day of the week!

Are you a bit sceptical about quinoa in soup? Will it get mushy? Will it work fine with the other ingredients? After trying this recipe, we’d like to say, quinoa was meant for soup. And once you have it, the only thing you’ll be wondering is what took you so long to make it.

30 Minutes

Total Time

Ingredients

1 Cup Quinoa (rinsed)
1 Tablespoon Olive oil
1 Small Piece Onion (finely chopped)
2 Medium Pieces Carrots ( Diced)
2 Stalks Celery ( Chopped)
3 Cloves Garlic ( Minced)
1 Small Piece Pepper ( Chopped)
6 Cups Vegetable Broth
1 Teaspoon Thyme , Oregano , Smoked Paparika
1 Cup Baby Spinach ( or Kale)

Nutrition per serving

Calories

180–200 Kcal

Fat

5–7g

Sugars

5g

Fibre

5–6g

Carbohydrates

28–32g

Protein

6–8g

Method

Step 1:
Take a large pot and put it over medium heat. Add olive oil and heat it. Add the chopped onion, carrots, and celery. Saute these for about 5 minutes (until the vegetables soften). Stir the garlic into the mixture and cook for another minute, until you notice a fragrance.

Step 2:
Add the zucchini, bell pepper, diced tomatoes (with their juices), and quinoa. Pour in the vegetable broth and stir in the thyme, oregano, smoked paprika, salt, and pepper. Then bring the mixture to a boil.

Step 3:
Reduce the heat to low and then cover it. Now let it simmer for 20 minutes, or until the quinoa turns tender and has absorbed the broth.

Step 4:
Now it’s time to stir in the chopped spinach. Let it wilt for a couple of minutes. Then squeeze in the lemon juice.

And, there you have it! Your cozy, hearty, delish vegan soup is ready. Pour it into bowls for serving, and be sure to garnish these with parsley.

Mar 23, 2025