Recipe Image

Servings:

Vegetable Quinoa Soup

This soup is packed with vegetables and quinoa for some plant-based protein and meatiness. It's full of flavor and packed with nutrition.

Total Time

45min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

3 Tbsp

Extra-Virgin Olive Oil

•

1/2

Onion , finely chopped

•

1 clove

Garlic , finely chopped

•

1 Tbsp

Italian Seasoning

•

3 stalks

Celery , chopped

•

Large Carrots , chopped

•

6 cups

Vegetable Stock

or Chicken Stock

•

1 can
(796 mL)

Diced Tomatoes

•

Zucchini , chopped

•

1 cup

Water

•

1/2 cup

Quinoa

•

1 cup

Chopped Broccoli

or Frozen Broccoli

•

1 handful

Fresh Herbs , chopped

Cooking Instructions

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.

Add Italian Seasoning (1 Tbsp) and sauté for a few more minutes.

Add Celery (3 stalks) and Carrots (2) , sauté for 5 more minutes.

Next, add Vegetable Stock (6 cups) . Let cook for 5 more minutes.

Now add Diced Tomatoes (1 can) and Zucchini (1) .

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.

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.

Serve and enjoy with a Savoury Sweet Potato Biscuit!

Author's Notes

Store in fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Per Serving

CALORIES

178

FAT

8.0 g

PROTEIN

4.3 g

CARBS

21.9 g