Recipe Image
Servings:
6
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:
6
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
•
2
Large
Carrots
, chopped
•
6
cups
Vegetable Stock
or Chicken Stock
•
1
can
(796 mL)
(796 mL)
Diced Tomatoes
•
1
Zucchini
, chopped
•
1
cup
Water
•
1/2
cup
Quinoa
•
1
cup
Chopped
Broccoli
or Frozen Broccoli
•
1
handful
Fresh Herbs
, chopped
Cooking Instructions
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.
2.
Add
Italian Seasoning (1 Tbsp)
and sauté for a few more minutes.
3.
Add
Celery (3 stalks)
and
Carrots (2)
, sauté for 5 more minutes.
4.
Next, add
Vegetable Stock (6 cups)
. Let cook for 5 more minutes.
5.
Now add
Diced Tomatoes (1 can)
and
Zucchini (1)
.
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.
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.
8.
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
