There is something truly heartwarming about a bowl of nourishing soup, and this Quinoa Vegetable Soup Recipe is no exception. Packed with wholesome veggies, protein-rich quinoa, and vibrant flavors, it’s the perfect meal to cozy up with on a chilly day or whenever you crave something both comforting and healthy. This soup manages to be satisfyingly filling while staying light and fresh, making it a go-to recipe you’ll want to keep in your cooking rotation.
Ingredients You’ll Need
Simple, fresh ingredients truly bring this soup to life, each playing a vital role in its delicious depth. From the earthy quinoa to the medley of crunchy vegetables and aromatic seasonings, every item helps create a balanced and colorful dish.
- Extra virgin olive oil: Adds a smooth richness and helps sauté the veggies beautifully.
- Small onion, diced: Provides a sweet, savory base flavor to the soup.
- Garlic cloves, minced: Infuses every spoonful with a warm, aromatic punch.
- Carrots, peeled and diced: Offer natural sweetness and a satisfying texture.
- Celery ribs, diced: Adds crispness and subtle earthiness.
- Red bell pepper, diced: Brings lovely color and a touch of brightness.
- Cans of diced tomatoes: Contribute juicy acidity and depth of flavor.
- Vegetable stock or water: The liquid that ties all ingredients together while enhancing taste.
- Italian seasoning: Delivers fragrant herbs for a comforting, savory note.
- Quinoa, uncooked, rinsed and drained: Packs protein and a gentle nutty flavor.
- Salt and ground black pepper: Essential for seasoning to taste and balancing flavors.
- Cannellini beans, drained: Provide creamy texture and boost the protein content.
- Kale, chopped: Adds vibrant color and a nutritious green bite.
- Fresh parmesan cheese (for garnish): Offers a salty, savory finishing touch that elevates the soup.
How to Make Quinoa Vegetable Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large stockpot or Dutch oven over medium-high heat until it shimmers. Toss in the diced onion, minced garlic, carrots, celery, and red bell pepper. Cook these together for about 5 minutes, stirring occasionally, until they become fragrant and start to soften. This step creates the flavor-packed foundation for your soup, ensuring each vegetable releases its natural sweetness.
Step 2: Add Tomatoes, Stock, and Quinoa
Next, stir in the diced tomatoes along with the vegetable stock, Italian seasoning, and rinsed quinoa. Season with salt and pepper to your preference. Bring this lively mixture to a boil, then reduce the heat to medium and let it gently simmer. Cooking the quinoa in the soup helps it soak up all the delicious flavors, so simmer for 20 to 25 minutes until tender, stirring occasionally to prevent sticking.
Step 3: Incorporate Beans and Kale
Once the quinoa is cooked, stir in the cannellini beans and chopped kale. Let them warm through and allow the kale to wilt, which should take around 3 to 5 minutes. If the soup feels too thick at this stage, simply add a bit more vegetable stock or water to loosen it to your preferred consistency. This step adds creamy texture and vibrant greens that brighten the entire dish.
Step 4: Serve with a Cheese Garnish
Finally, ladle the soup into generous bowls and top each serving with freshly grated parmesan cheese if you like. The salty, nutty cheese melds beautifully with the heartiness of the soup and adds a pleasing savory finish that’s hard to resist.
How to Serve Quinoa Vegetable Soup Recipe
Garnishes
Sprinkle freshly grated parmesan cheese right before serving to enhance the soup’s richness. For a fresh, herbal twist, add chopped parsley or a few basil leaves on top. A drizzle of high-quality olive oil can also bring a lovely silky texture to every spoonful.
Side Dishes
This soup pairs wonderfully with a slice of crusty artisan bread or warm garlic bread for dipping and soaking up every last bit. A simple side salad with a zesty vinaigrette complements the soup’s robust flavors without overpowering them, making your meal feel complete and balanced.
Creative Ways to Present
Try serving this soup in hollowed-out mini pumpkins or bread bowls for a charming, rustic presentation that’s perfect for entertaining. You can also layer it with dollops of pesto or a swirled spoonful of Greek yogurt on top to add beautiful color contrast and new flavors that surprise and delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover quinoa vegetable soup to airtight containers and refrigerate for up to 4 days. This recipe actually tastes even better the next day as the flavors marinate and deepen, making it an excellent option for meal prep.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving enough headspace for expansion. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating. Keep in mind the kale may soften further after freezing, but the flavors remain delightful.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If it has thickened too much, add a splash of water or vegetable stock to loosen it up. Avoid microwaving if possible for more even warming and to preserve the soup’s texture.
FAQs
Can I use brown rice instead of quinoa in this recipe?
Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time than quinoa. Adjust cooking times accordingly and add extra liquid as needed for the rice to fully cook.
Is this soup suitable for vegans?
Absolutely! Simply omit the parmesan cheese garnish or use a plant-based alternative to keep it 100% vegan without sacrificing flavor.
Can I add other vegetables to the Quinoa Vegetable Soup Recipe?
Definitely! Feel free to toss in your favorite vegetables like zucchini, green beans, or spinach. Just be mindful of cooking times so all veggies reach perfect tenderness.
How spicy is this soup?
This recipe is naturally mild, focusing on fresh vegetable flavors and herbs. If you like heat, you can add a pinch of red pepper flakes or a dash of hot sauce to spice things up.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then transfer all ingredients except the kale to a slow cooker. Cook on low for 4 to 5 hours or until quinoa is tender. Add kale in the last 15 minutes to wilt.
Final Thoughts
There’s just something so satisfying about making a meal that’s simultaneously nourishing, colorful, and bursting with flavor. This Quinoa Vegetable Soup Recipe hits all those marks and then some. I promise once you try it, you’ll want to make it again and again, whether for a quick lunch or a cozy dinner. So grab your pot and give it a go—you’re in for a deliciously warm hug in a bowl!
Print
Quinoa Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This hearty Quinoa Vegetable Soup is a nutritious and flavorful meal packed with wholesome vegetables, protein-rich quinoa, and tender cannellini beans. Perfect for a light lunch or comforting dinner, it is seasoned with Italian herbs and finished with a sprinkle of fresh parmesan cheese for added richness.
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 medium red bell pepper, diced
- 1 cup kale, chopped
Other Ingredients
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable stock or water
- ½ teaspoon Italian seasoning
- 1 cup quinoa, uncooked, rinsed and drained
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 (15 ounce) can white Cannellini beans, drained
- fresh parmesan cheese (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot or 4-quart Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, minced garlic, carrots, celery, and red bell pepper. Sauté the mixture until fragrant and the vegetables are slightly tender, around 5 minutes.
- Add Liquids and Quinoa: Stir in the canned diced tomatoes, vegetable stock, Italian seasoning, and rinsed quinoa. Season the soup with salt and black pepper to taste. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to medium. Allow the soup to cook for 20-25 minutes, stirring occasionally, until the quinoa is tender and has absorbed some of the liquid.
- Add Beans and Kale: Stir in the drained cannellini beans and chopped kale. Continue cooking until the beans are heated through and the kale has wilted, about 3-5 minutes. If the soup becomes too thick, add a splash of water or extra vegetable stock to adjust consistency.
- Serve: Ladle the soup into bowls and optionally garnish with fresh parmesan cheese before serving for an extra layer of flavor.
Notes
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Vegetable stock can be substituted with water for a lighter version.
- Adjust salt and pepper to your desired taste as needed.
- For a vegan option, omit the parmesan cheese or use a plant-based substitute.
- This soup stores well in the refrigerator and flavours develop even more the next day.
