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SideChef
Recipes
Dairy-Free
Vegetable Quinoa Soup
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13 INGREDIENTS • 8 STEPS • 45MINS

Vegetable Quinoa Soup

Recipe
This soup is packed with vegetables and quinoa for some plant-based protein and meatiness. It's full of flavor and packed with nutrition.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This soup is packed with vegetables and quinoa for some plant-based protein and meatiness. It's full of flavor and packed with nutrition.
45MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
6
us / metric
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Onion
1/2
Onion, finely chopped
Garlic
1 clove
Garlic, finely chopped
up to 2 cloves
Italian Seasoning
1 Tbsp
Italian Seasoning
Celery
3 stalks
Celery, chopped
Carrot
2
Large Carrots, chopped
Vegetable Stock
6 cups
Vegetable Stock
up to 7 cups
or Chicken Stock
Diced Tomatoes
1 can
(796 mL)
Diced Tomatoes
Zucchini
1
Zucchini, chopped
Water
1 cup
Water
Quinoa
1/2 cup
Quinoa
Broccoli
1 cup
Chopped Broccoli
or Frozen Broccoli
Fresh Herbs
1 handful
Fresh Herbs, chopped
thyme, rosemary, parsley, oregano
Nutrition Per Serving
VIEW ALL
Calories
178
Fat
8.0 g
Protein
4.3 g
Carbs
21.9 g
Love This Recipe?
Add to plan
logo
Vegetable Quinoa Soup
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Store in fridge for up to 5 days or in the freezer for up to 3 months.
Cooking InstructionsHide images
step 1
In a large soup pot, heat Extra-Virgin Olive Oil (3 Tbsp) on medium heat. Add Onion (1/2) and Garlic (1 clove). Sauté for a few minutes.
step 1 In a large soup pot, heat Extra-Virgin Olive Oil (3 Tbsp) on medium heat. Add Onion (1/2) and Garlic (1 clove). Sauté for a few minutes.
step 2
Add Italian Seasoning (1 Tbsp) and sauté for a few more minutes.
step 2 Add Italian Seasoning (1 Tbsp) and sauté for a few more minutes.
step 3
Add Celery (3 stalks) and Carrots (2), sauté for 5 more minutes.
step 3 Add Celery (3 stalks) and Carrots (2), sauté for 5 more minutes.
step 4
Next, add Vegetable Stock (6 cups). Let cook for 5 more minutes.
step 5
Now add Diced Tomatoes (1 can) and Zucchini (1).
step 5 Now add Diced Tomatoes (1 can) and Zucchini (1).
step 6
Add Water (1 cup) and Quinoa (1/2 cup). Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.
step 6 Add Water (1 cup) and Quinoa (1/2 cup). Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.
step 7
Add Broccoli (1 cup) and Fresh Herbs (1 handful). Broccoli only takes a few minutes to cook which is why it should be added last.
step 7 Add Broccoli (1 cup) and Fresh Herbs (1 handful). Broccoli only takes a few minutes to cook which is why it should be added last.
step 8
Serve and enjoy with a Savoury Sweet Potato Biscuit!
step 8 Serve and enjoy with a Savoury Sweet Potato Biscuit!
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Tags
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Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
Whole Grains
Soups & Stews
Winter
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