Warm up with a bowl of this nourishing Quinoa Vegetable Soup — a one-pot wonder packed with protein-rich quinoa, fiber-filled beans, and vibrant vegetables. It’s naturally gluten-free, incredibly satisfying, and easily made fully vegan with a simple broth swap. Perfect for busy weeknights, meal prep, or cozy weekends when you want something wholesome and comforting. This hearty soup might be vegetarian, but it’s super filling thanks to quinoa, white beans, kale, carrots, and celery.
by LAURA REGE
INGREDIENTS
2 tbsp./30ml extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and cut into thin rounds
2 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 large zucchini, cut into 1/2″/1.25cm pieces
1 (14.5-oz./411g) can diced tomatoes
1 (15.5-oz.440g) can cannellini beans, rinsed and drained
1 cup/250g quinoa
1/2 tsp.2ml ground cumin
8 c./2 liters low-sodium chicken broth (vegetable for vegan option)
8 oz./225g Tuscan kale, ribs removed and leaves thinly sliced
1 tbsp./15ml fresh lemon juice
Crushed red pepper flakes, for serving
DIRECTIONS
- In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
- Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes.
- Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.
0 Comments