I recently made this Vegetable Quinoa Soup Recipe, and I have to say, it instantly became one of my favorite cozy meals. I love how it’s light yet filling, and packed with colorful vegetables in every spoonful.
When I first tried it, I was surprised at how simple ingredients turned into such a comforting bowl of goodness. It’s the kind of recipe I enjoy making when I want something nourishing but not heavy.
You can also enjoy similar flavors in a Hat Yai fried chicken recipe that balances spice and tenderness beautifully. If you’re looking for a healthy, plant-based soup that’s both hearty and refreshing, this one truly delivers.
Ingredients for Vegetable Quinoa Soup
Here’s everything you’ll need to make this wholesome soup. Each ingredient plays an important role in building flavor and texture.
- Olive oil – 1 tablespoon
Adds richness and helps sauté the vegetables evenly. Use good-quality olive oil for better flavor. - Yellow onion – 1 medium, diced
Creates a flavorful base. Dice it finely so it softens quickly and blends well into the broth. - Carrots – 2 medium, sliced
Adds natural sweetness and color. Slice evenly so they cook at the same rate. - Celery stalks – 2, chopped
Provides subtle earthy flavor. Fresh celery works best for a crisp texture. - Garlic – 3 cloves, minced
Gives depth and aroma. Freshly minced garlic is always better than pre-minced. For a twist, try the richness of Garlic Parmesan stuffed artichokes recipe for a cheesy vegetable side. - Zucchini – 1 medium, chopped
Adds softness and light texture. Don’t overcook to keep it slightly tender. - Green beans – 1 cup, trimmed and chopped
Brings a pleasant bite and extra nutrients. Fresh green beans hold their shape best. - Diced tomatoes – 1 (14.5 oz) can
Adds acidity and richness to the broth. Use fire-roasted if you want extra depth. - Vegetable broth – 6 cups
Forms the soup base. Choose low-sodium broth so you can control the salt level. - Quinoa – ½ cup, uncooked
Provides protein and makes the soup hearty. Rinse thoroughly before using to remove bitterness. - Italian seasoning – 1 teaspoon
Infuses the soup with herbaceous flavor. You can adjust based on taste. - Bay leaf – 1
Enhances overall flavor during simmering. Remove before serving. - Salt – ½ teaspoon, or to taste
Balances all flavors. Add gradually and adjust at the end. - Black pepper – ¼ teaspoon
Adds mild heat and depth. - Fresh parsley – 2 tablespoons, chopped
Brightens the final dish. Add just before serving for freshness. - Lemon juice – 1 tablespoon
Adds a light, refreshing finish. Fresh lemon juice works best.
Note: This recipe yields about 6 servings, making it perfect for family dinners or meal prep for the week.
Variations
This soup is incredibly flexible, and I love adjusting it based on what I have in my kitchen.
- For a dairy-free option, the recipe is already naturally dairy-free and vegan. No substitutions needed.
- For extra greens, you can stir in chopped spinach or kale during the last few minutes of cooking.
- If you want more protein, add chickpeas or white beans along with the quinoa.
- To enhance flavor, try adding a pinch of red pepper flakes for heat or a splash of balsamic vinegar for depth.
You can also swap zucchini or green beans with seasonal vegetables like broccoli or peas.
Cooking Time
Here’s how long it takes to prepare this comforting soup:
- Prep Time: 10–15 minutes
- Cooking Time: 30 minutes
- Total Time: About 40–45 minutes
Equipment You Need
- Large soup pot – for cooking and simmering all ingredients evenly
- Cutting board – for safely chopping vegetables
- Sharp knife – to slice vegetables neatly and quickly
- Wooden spoon – for stirring without scratching your pot
- Measuring cups and spoons – for accurate ingredient portions
How to Make Vegetable Quinoa Soup Recipe?
This recipe is simple and straightforward. Follow these easy steps for a perfect pot of soup every time.
Prepare the Vegetables
Start by washing and chopping all your vegetables. Dice the onion, slice the carrots, chop celery, zucchini, and green beans.
Having everything prepped before you begin cooking makes the process smooth and stress-free.
Rinse the quinoa thoroughly under running water and set it aside.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes.
Stir occasionally until the vegetables begin to soften and the onion turns translucent.
Add the minced garlic and cook for another minute until fragrant.
Add Remaining Ingredients
Pour in the diced tomatoes with their juices and stir well. Add vegetable broth, quinoa, Italian seasoning, bay leaf, salt, and pepper.
Mix everything together to combine the flavors evenly.
Bring the mixture to a gentle boil over medium-high heat.
Simmer the Soup
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20–25 minutes.
Stir occasionally to prevent quinoa from sticking to the bottom.
Cook until the quinoa is tender and the vegetables are soft.
Finish and Serve
Remove the bay leaf before serving. Stir in fresh parsley and lemon juice for brightness.
Taste and adjust salt or seasoning if needed.
Ladle into bowls and serve warm.
Additional Tips for Making This Recipe Better
After making this soup several times, I’ve discovered a few tricks that really improve the flavor and texture:
- I always rinse quinoa very well because it removes any bitterness and makes the soup taste cleaner.
- I prefer chopping vegetables evenly so everything cooks at the same pace.
- Sometimes I let the soup sit for 10 minutes before serving because the flavors deepen beautifully.
- If the soup thickens too much the next day, I just add a splash of broth or water when reheating.
- I like adding a squeeze of extra lemon just before serving for a brighter taste.
How to Serve Vegetable Quinoa Soup Recipe?
This soup tastes amazing served hot with a slice of crusty whole-grain bread. The bread is perfect for soaking up the flavorful broth.
For presentation, I like topping each bowl with freshly chopped parsley and a small drizzle of olive oil. A lemon wedge on the side adds a nice touch.
You can also pair it with a simple green salad for a complete, balanced meal that feels light yet satisfying.
Nutritional Information
This soup is wholesome and nourishing. Here’s an approximate breakdown per serving:
- Calories: About 180–220 kcal
- Protein: 6–8 grams
- Carbohydrates: 30–35 grams
- Fat: 4–6 grams
Make Ahead and Storage
Storing in the Refrigerator
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5–6 days. The flavors actually improve over time.
Freezing Instructions
This soup freezes well. Pour cooled soup into freezer-safe containers, leaving space at the top. Freeze for up to 2–3 months.
Reheating Tips
Reheat gently on the stovetop over medium-low heat until warmed through. If it has thickened, add a little broth or water to reach your desired consistency.
Why You’ll Love This Recipe?
This Vegetable Quinoa Soup is one of those meals that checks all the boxes.
- It’s easy to prepare. The steps are simple, and everything cooks in one pot, which means less cleanup and less stress.
- It’s nutritious and balanced. You get plant-based protein from quinoa plus fiber-rich vegetables in every bowl.
- It’s customizable. You can swap vegetables, add beans, or adjust seasonings based on your preference.
- It’s meal-prep friendly. I love making a big batch because it stores and reheats beautifully throughout the week.
- It’s naturally vegan and dairy-free. That makes it perfect for a variety of dietary needs without extra substitutions.