Quinoa Vegetable Soup Recipe Is a Nutritional Powerhouse (30 Minutes) by 30Seconds Food
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When you think of quinoa, do you automatically think of quinoa salads? Well, this quinoa vegetable soup recipe may change the way you think about quinoa. This quick and easy soup recipe is just what the doctor ordered.
Here is your simple list of ingredients for this healthy vegetarian and vegan soup recipe: olive oil, garlic, onion, celery, potatoes, zucchini, red bell pepper, broccoli, vegetable broth, smoked paprika, quinoa and either cabbage, kale or spinach.
The wholesome, healthy, delicious ingredients in this quinoa soup make it a nutritional powerhouse! Just check out the health benefits of quinoa, the health benefits of bell pepper, the health benefits of broccoli, the health benefits of onion, the health benefits of zucchini, the health benefits of cabbage and the health benefits of celery. And we could go on with olive oil, garlic and paprika!
Serve this vegetable and grain soup for lunch or dinner with your favorite side dishes. The soup also packs well for lunch the next day or meal prepping.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 ribs celery, chopped
- 3 cups potatoes, diced (red, white, russet or Yukon gold)
- 1 zucchini, chopped
- 1 red bell pepper or tomato, chopped
- 1 cup broccoli florets, cut small
- 8 cups vegetables broth
- 2 cups water
- 1 tablespoon smoked paprika
- 3 cups finely shredded cabbage, kale or spinach
- 1 cup quinoa, uncooked
Recipe Notes
- For some heat, add some crushed red pepper flakes.
- You could add other ingredients to this soup like green beans, green peas, white beans, leeks or corn.
- You could use beef broth or chicken broth instead of vegetable.
- Use whatever type of quinoa you like. Be sure to rinse it before adding it to the pot. If you prefer, you could also add pre-cooked quinoa at the end of cooking time.
Here's how to make it:
- Heat the olive oil in a soup pot or dutch oven. Add the onion, garlic and celery. Cook until vegetables are soft.
- Add the potatoes, zucchini, bell pepper, broccoli, vegetable broth, water and smoked paprika. Season with salt and black pepper, to taste. Bring to a boil, cover and cook for 5 minutes.
- Add the quinoa and cabbage, cover, reduce heat and cook for about 10 to 12 more minutes, or until quinoa is cooked. Taste and adjust seasonings.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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