We’ve been living in a winter wonderland lately. We’ve gotten so much snow that my dog, Cookie, can barely keep her head above it when we go outside (she’s smaller than you think). I’m thankful to have electricity and gearing up for more winter weather this weekend.
This hearty soup is exactly what I need. It’s brimming with fresh veggies and warms me right up. Soup to the rescue!
This homemade vegetable soup with quinoa is light but filling and packs great for lunch. Like most soups, it tastes even better the next day. Bonus? It freezes well, too. I love keeping my freezer stocked with hearty soups and defrosting one whenever I need a quick but nutritious meal.
This soup is vegan unless you want to top it with Parmesan cheese, which isn’t a bad idea if you ask me. The ingredients list, while a little on the long side, includes mostly pantry items. Every single one of them is nutritious!
Quinoa Vegetable Soup Recipe Development
Confession: the idea for this soup recipe came from Trader Joe’s. (You know what they say about grocery shopping while hungry.) A few years ago, their “vegetable soup with quinoa and kale” caught my eye in the refrigerated section right as my stomach grumbled.
I was initially skeptical about quinoa in soup (will it get mushy? does the flavor play nicely with the other ingredients?), but now I’m only wondering what took me so long to try it.
Quinoa was meant for soup. It lends some extra protein and hearty texture. Unlike most other vegetable soups, which are too light to count as a full meal, this is a true meal-in-a-bowl if you eat enough of it.
I adapted this recipe from my lentil soup, which has gotten quite a few raving reviews. I hope you enjoy this one just as much.
Recipe Notes & Tips
I wrote the recipe so it’s easily adapted to seasons. Winter squash would be lovely in place of the zucchini that I used.
This soup straddles the line between soup and stew, but whatever you call it, it’s delicious.
If you want more of a soup, use 3/4 cup quinoa and 1 cup seasonal veggies. If you want more of a stew, use a full cup of quinoa, two cups of seasonal vegetables and throw in some extra greens.
Watch How to Make Quinoa Soup
Please let me know how you like this soup in the comments! I love hearing from you.
If you enjoy this soup, be sure to check out my minestrone, lentil soup, Megan’s quinoa stew, and the hearty soup recipes in my cookbook.
PrintQuinoa Vegetable Soup
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
- 6 garlic cloves, pressed or minced
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- 2 bay leaves
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
- 1 cup or more chopped fresh kale or collard greens, tough ribs removed
- 1 to 2 teaspoons lemon juice, to taste
- Optional garnish: freshly grated Parmesan cheese
Instructions
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
Notes
Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Matt @ Plating Pixels
Yum! Love seasonal healthy recipes like this. I admit, my girlfriend and I are addicted to cookbook magazines. The ones near the registers; why do they have to put them right there where you checkout?! However, you can never have too many recipe inspirations or ideas.
Emily
Oh I love quinoa in soup! Lately I’ve been adding it to minestrone soup and it adds such a lovely heartiness.
Kate
That’s a great idea! This soup’s flavor reminds me of minestrone.
Katrina @ Warm Vanilla Sugar
Quinoa in soup?! How delicious! And all these vegetables sound good too. Yum!
Lauren
I always forget quinoa in soup, it’s a great way to bulk up and add protein!
Naomi Axe
Hi Kate,
I am looking for recipes to cook and freeze as I am due to give birth any day now and would like some healthy food options for the first few weeks when baby is home. Would this soup be okay to freeze do you think?
Kate
Hi Naomi, that is a great question! I think it would freeze well. I actually froze some of my leftovers so I will try to defrost it tomorrow and get back to you. Congratulations, I bet you are excited to meet your baby!
Kate
Hi Naomi, just wanted to confirm that yes, this soup freezes and defrosts well!
Naomi
Thanks for getting back to me Kate, it’s great to have a healthy, vegetarian option to freeze. Love your work by the way.
Naomi.
Candace @ The Wheatless Kitchen
This soup is so colorful! I can’t wait to make it! And I NEED that spice drawer liner in my life :)
Abby @ The Frosted Vegan
Oh. My. Goodness. I’m purchasing those liners right now! I never found a way to organize my spices where I could find them, but still fit them in my drawer, so this is a life saver! Also, this soup=spring heaven!
Kate
I’m obsessed with those liners. Hope you love them! No more spice jars rolling around.
PL
This looks truly wonderful, Kate! Thank you for the recipe. I will cook this for my UK guests over the weekend, along with the green goddess hummus, too. Your no. 1 fan., PL
Kate
Thank you, PL! I hope you all love it. :D
Amy @ Parsley In My Teeth
Kale and quinoa are my favorite “go to” ingredients any time of year. Gorgeous soup! Keep the Cookie photos coming!
Kate
I’m with you on kale and quinoa! Cookie says hi!
Diane
This looks delicious and will help to use up the gigantic bag of organic quinoa I bought at Costco! FYI – the quinoa is pre-washed and the bag says “No need to pre-soak or rinse,” which saves a step.
Kate
Well, that’s handy! I’ll have to check my bags. I’d hate for someone’s soup to taste like bitter quinoa!
Diane
Agree! I read about pre-rinsed quinoa in an article and specifically looked for it. Otherwise, yes, bitter!
Kari
Quinoa and kale! Talk about two superfoods in one dish!
lisa @garlicandzest
Wow, Kate! This one looks like a winner. I’ve used all manner of grains in my soups but never quinoa. Going to have to make this one! Thanks!
Ella | SparklesAndSuch26
Yummy looking soup! Those pics of Cookie remind me of how much my dag used to love snacking on broccoli :)
http://www.youtube.com/sparklesandsuch26
Jerilyn
Hi…wonderful pictures of the soup and of your adorable dog! I make a very similar soup and it is good, esp. with grated parmesan cheese on top. FYI, I was able to locate vegetarian parmesan cheese at Whole Foods! Kate, do you ever cook with Broccoleaf? I am replacing the kale in my recipes with this new superfood…I find it less bitter than kale, and the stems are like sugar, esp. good as the dippers to your hummus recipes! :) Foxy Organics is one of two companies that I know of that are supplying broccoleaf to my local Coop in So. CA.
Kate
Hi Jerilyn, thank you! I love that Parmesan cheese at Whole Foods. I have not cooked with broccoleaf yet, but I think I saw some the other day! I’ll give it a try! Glad to know the stems are tasty, too.
Anna
quinoa in a soup!! That’s all I need yuum
Eileen
Hooray for all the veg! And plenty of quinoa too. :) This sounds so delicious — a perfect way to eat fresh spring vegetables.
Gaby
I love quinoa in soup! This looks so hearty but still light, perfect!
The Holistic Herbivore
This is the perfect dish for all the rainy cold Philly weather we have been having! This looks great! Super yummy! Thanks
Cassie
Never had quinoa in soup, and I should!
Rose
Kate, you’re no one hit wonder! Yet again, you’ve come up with an amazing recipe. I just made it and dear oh dear, it’s delicious! I used edemame in place of the beans and they worked beautifully. I thought of a tip to pass along: I work in an italian grocery store and I buy a big glass BOTTLE of organic volcano lemon juice from Italy. (Please, no plastic lemon-shaped containers of that vile stuff they claim to be lemon juice!) I then freeze it in mini ice cube trays, pop them out and put them in a freezer bag. This way I always have lemon juice on hand when I need it. Thanks Kate for being such a wonderful inspiration and give that little Cookie a scratch behind the ears for me!
Kate
Rose, thank you! So pleased to hear you’re enjoying my recipes! Thank you for the tip on the lemon juice. I gave up on store-bought lemon juice after I tried the lemon-shaped container years ago! Cookie says hello.
Michelle
Thank you Rose for giving a review after you tried the recipe. The other comments though friendly are just not helpful.
Hannah
Kate, you are such a beautiful writer. I would just love to see a cookbook from you! And this looks like another delicious recipe, I’ll be making a big batch of this as dinner prep for another week at uni, I think :) I love your blog and recipes, thank you for sharing your gift with us! x
Kate
Thank you, Hannah! I hope to have good news for you soon on that front!
aida mollenkamp
I’m with you: quinoa in soup is a total winner!
Jodi
Gorgeous soup, Kate! Hearty but still so fresh for spring! We’ve been having a few rainy days here too and this looks like the perfect bowl to keep warm! Have a great weekend xo
Jillian @ Yoga Pants Kitchen
I have been wanting to use quinoa in soup and this looks amazing :)
Meg
This soup was delicious! I was short on time, so I used leftover cooked quinoa I had from the night before. Still came great–the broth is really flavorful.
Kate
Thank you, Meg! So glad you enjoyed it!
Laura
I looove quinoa in soup and I can’t wait for that deep spring-y rainy weather that’s imminent around these parts. We’re still on the tippy tail end of winter, but my pup is still managing to get her paws in all the muddy spots on our walks :) Aaaaaand I just added those spice organizers to my next Amazon order. xo
Joanne
A big bowl of this healthy goodness is exactly what my spring needs! Other than it actually feeling like spring, of course. NYC needs to get with the program!
Sarah
This was lovely! My husband and I had this for dinner tonight and really enjoyed it. Very filling and loved all the veggies. I added one cup of water instead of two and added a full cup of quinoa because I wanted more of a stew and it was perfect. I am looking forward to making this in the summer when zucchini’s go crazy!
Kate
Thank you, Sarah! I’m so glad you both enjoyed it. Your stew version sounds fantastic!
joyce
I just made this with broccoli rabe instead of kale because I love the flavor and black beans instead of white because I had white sweet potatoes on hand. Amazingly delicious.
Kate- your recipes are fab and I must make at least one per week. I would love to see you add calories/serving size. I know there are 4-6 servings in this recipe and could figure it out myself, but… think it may be easy for you to add it along with caloric content. I think a lot of people would appreciate it.
Thank you!!
Kate
Your soup sounds fantastic, Joyce! So glad to hear you’re enjoying my recipes. I have some serious hesitations with including nutrition information with my recipes, principally because it’s downright impossible to provide accurate counts when they are so many variables involved.
Dennis
Delicious soup! Thank you (& Traders for the inspiration to make it) Coworkers want to have a soup potluck so I can make/bring this one. I am making it again soon.
Kate
Thanks, Dennis! So glad you like it and hope your coworkers did, too.
Mayra
We really enjoyed this soup. Used red bell pepper and yellow squash which due to a warm and sadly, dry winter (california) are already popping up at farmers markets.
Kate
Thank you, Mayra! I’m so glad to hear it. I bet a bell pepper version would be delicious. So crazy that they’re already available at your markets!
Srividya
Hi,
I was so happy seeing your recipe.
it looked so yummy that i tried it right away after seeing it.
Thanks a lot for sharing such a superb.. healthy… awesome dish..
i havent finished the soup yet, but wanted to tell you right away. thats why commented.
thanks again :)
Do share more recipes like this.
VIDYA
Kate
Vidya, I’m so glad you enjoyed this soup! Thank you for letting me know!
eileen
I don’t eat nightshades What can I substitute for the tomatoes?
Kate
Hi Eileen, I suspect you could just leave them out for a more classic vegetable soup. You might need to add some extra broth to make up for the moisture they add.
Maggie
I made this today and I absolutely love it!! I’m so glad I’ve found this recipe!
Kate
Hooray! Thanks, Maggie!
Abby
Made this soup tonight and it was amazing! Husband loved it, and I shared with my mother-in-law as well! We had it with pan fried summer squash cakes. Thanks for another great recipe!
Kate
That’s terrific news! Thank you, Abby!
Al
I made this today and it’s SO delicious!! I will definitely be making this many more times in the future. Thank you so much for sharing your recipes with us. Xx
Kate
That is great to hear! Thank you, Al!
Deirdre
I don’t suppose you have the nutritional breakdown for this???
Deirdre
Never understood, I just read your response to a similar post above. Thank you, delicious recipe!!!
Shannon
Yesterday I woke up with one of those colds that stops you in your tracks. (I think my immune system is down from trying to coordinate a cross-country move from CA to Boston for grad school. So much stress!!) Anyway, I had a hankering for soup, so I finally made this recipe. Oh my, it was delicious! And I feel SO MUCH better after having real sustenance. This wasn’t the first recipe of your’s that I’ve made, and it most certainly won’t be the last. Thank you!
Kate
Shannon, I hope you’re feeling better now! I woke up with a crazy one-day flu on Tuesday myself. I wish I’d mustered up the strength to make this soup! I survived on homemade granola bars that day. Oops.
Amber
I made this soup and it was so delicious! I used black beans and didn’t have enough quinoa so used half brown rice. Topped the soup with parmesan and lots of squeezed lemon and cracked pepper! Thanks for a great recipe!!
Kate
Thank you, Amber! Delighted to hear it!
Christine
Hi Kate. Just made this soup and all I can say is omg yum! You know how some soups taste better the next day? Well to be honest after making it I expected it to be ok but not as good as it was right off the bat great flavor! I always follow recipes to the tee the first time and then decide what I might do different there really isn’t anything I would change. For the extra veggies I used zucchini sweet potato and red pepper, and I used just a little more kale than called for. Served toasted trader joes sourdough bread and well I am in love with this recipe. Thanks again for another amazing recipe!
Kate
Thank you, Christine! So glad you loved this soup! Hooray!
Brookelynne
Kate,
I’m so confused about this soup. It has phenomenal reviews, and I’ve made several recipes on your site and I’ve loved every last one.
I made this soup two days ago and followed all of the instructions exactly – and, it is not good at all?! My boyfriend and I couldn’t even stomach it.
Mine also did not end up with the consistency of the soup pictured – mine was very thick? I followed the measurements exactly so I’m not sure how that happened (I used red bell peppers as that’s what I had on hand). I’m a bit of a soup fanatic (I eat soup almost daily and they’re all homemade), but this is my first time trying quinoa in a soup, so maybe that’s the culprit. Mine ended up thick, mushy and bland.
I’m hoping maybe you have some ideas on what could’ve went wrong? Or ideas on how to improve it? I don’t like wasting food so it’s still sitting in the fridge, but I just cannot bring myself to eat it.
Thanks,
Brookelynne
Kate
Hey Brookelynne, I was so bummed to read that this soup didn’t turn out well for you. It sounds like maybe your quinoa got overcooked and absorbed a ton of water in the process, which makes me think that maybe the soup was boiling for 30 minutes rather than gently simmering. Could that be it? And, did you rinse the quinoa before adding it to the pot? Most quinoas are pre-rinsed these days anyway, but if yours wasn’t and you didn’t rinse it, then it could have leached some bitter flavors into the soup.
Victoria
I just made it and mine turned out exactly the same- bland and mushy. Actually I absolutely don’t like the combination of flavors, it tastes strange. Very upset :-(
erin
If you can’t taste, season and adjust accordingly as you cook you may as well hit Applebee’s for your dinner soup. Free recipes online do not warrant disappointed reviews. Take responsibility for your own lackluster cooking skills.
Jason
Made this last night and it was divine! Mine was more thick than the picture posted and had to add extra water and vegetable stock. Nevertheless, it was delicious. I’m so grateful to have stumble across your website. Great work!
Kate
Hey Jason! Thank you so much for taking the time to comment. I’m glad this soup turned out well for you!
Shari
This recipe was great! I used sweet potatoes, extra kale, and some trumpet mushrooms. I also doubled the quinoa to make more of a stew. I drizzled pesto on top along with the freshly grated Parmesan. Satisfying, fresh and comforting.
Kate
Thank you, Shari! I’m so glad to hear it. Your version sounds awesome.
Keshia
This soup was absolutely delicious! I made a vegetable soup from scratch a few weeks ago with recipe from FoodNetwork.com, but this one turned out so much more flavorful! I used corn instead of beans and added extra greens and bit of fresh bail. So good! This will be my new go-to recipe for vegetable soup. Thanks, Kate!
Kate
Thank you, Keshia! So glad you enjoyed it. :)
Brandy
Made this tonight exactly as written and even my non veggie eatting husband enjoyed it . Def a keeper
Kate
Awesome! Thanks for letting me know, Brandy!
Niki
This was absolutely delish!! My whole family loved it. In the past it has been hard to get my daughter to eat certain veggies. But she loved this soup. I ended up adding chicken and extra black beans to it :)
Kate
Thanks, Niki! I’m glad your daughter enjoyed this veggie soup!
Katthy Mile
Look awesome! I’m really want to try. I have a question is how many degree we should warm the olive oil. just warm not boil it, right?
Kate
Hi Katthy, the oil should be warm enough that it has “legs” if you tilt the pan back and forth. Don’t wait too long, though. Oil won’t ever boil, but it will catch on fire!
Vicky
Awesome. Superb. Clear instructions. Thanks for making our transition to vegan so fabulous!
Kate
Thank you, Vicky! :)
Elizabeth
Made this soup with my mom over Christmas – we loved getting to eat it for several days afterwards! Back home and about to make it again. Always looking for inventive ways to use kale. Thanks!!
Kate
Thanks, Elizabeth! Happy to hear it!
Heather
This soup is delicious. It is a meal! So tasty. I love to eat veggies and healthy foods so it’s no surprise I love this BUT even my family likes it and they eat burgers and fries! It pleases everyone. I love when people with poor eating habits still enjoying my cooking! Thank you, Kate!
Kate
Thank you, Heather! So glad to hear that you all enjoyed the soup!!!
Michelle
Love this soup! Second time making it today. My boyfriend loves it too and he is not normally a veggie soup person.
Kate
Hooray! Thanks, Michelle!
Joanna
Wow, I just made this using my new digital pressure cooker and it came out AMAZING! It’s the best thing to come out of that pressure cooker so far! I used chayote squash as my seasonal vegetable. The only change I made is 1/2 cup quinoa instead of a full cup, half the salt, and I added a little extra red pepper flakes. I’m absolutely saving this recipe. Thanks!!
Kate
Thank you, Joanna! So glad to know this soup works in a pressure cooker!
Krystal-lee
How long did you put it in the pressure cooker for and what process did you use?
Carin
Thank you for this recipe! I finally got to make it tonight. With a few minor changes in vegetables it came out amazing!!
Kate
Thank you, Carin!
Julie
This was SO good. So much more flavourful than would seem! At the top of my winter recipe list.
Kate
Thank you, Julie!!!
Leanne
This was kickass! I’m a longtime vegetarian (somewhat soup-challenged). Made this after a long hike on a particularly blue day. Thank you.
Kate
Thank you, Leanne! Glad to hear it.
Jessica Moore
Lovely soup! Warm and perfect for these cold days in Maine!
Carol
Just made this soup for a dinner party on Saturday night to rave reviews! I used Kabuchi squash, omitted the teaspoon of salt, used baby spinach in place of kale and added about two ounces of parmesan rind to the soup. The soup was so delicious. Definitely a keeper! Thanks Kate.
Cindy
Just made this delicious soup! I had a can of whole tomatoes, that I strained and chopped in my food processor. It seemed a shame to dump out the juices from the tomatoes, so I used that in place of the water. I only used 3/4 cup of quinoa, but the soup came out much thicker than your photos. I added another cup of water before serving. Great soup for the frigid temps were are currently having i New England!
Michelle
This was so good! We used butternut, courgette and red capsicum for the ‘seasonal veg’. Every recipe I’ve tried of yours has had wild success in my kitchen and at our family table. Cheers!
Adrianna
Love this soup, Kate! Even my carnivores enjoyed it. Your recipes never disappoint. This one was superb! Thank you.
Maya
I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!
Terri
Another two thumbs up recipe. Made it yesterday, my 9 year old cut up some veggies with me and we had a delicious dinner ready in 35 minutes.
You are crushing it Kate – keep up the great work.
Paula Blanchard
YUM!!!! I used fresh Roma tomatoes with a couple tablespoons of organic tomato paste, instead of canned. For the veggies, I used a turnip (gives a nice depth), yellow squash, a little bell pepper, EXTRA garlic* and a small bundle of fresh thyme. WOW!! Best veggie soup ever, and my carnivore husband gobbled it up. So glad I doubled the recipe, will be enjoying this all week.
*We are fortunate to live in the Buffalo, NY area, near Singer Farms in Appleton, where owner Tom Szulist grows 60+ varieties of organic garlic. Mail order in season (Aug-Nov)
http://singerfarmnaturals.com/garlic.php
Mary
I have made this recipe three times, adding available vegetables. I just love it. It is delicious, filling, and very satisfying. I even got my husband (no vegetable lover) to admit that it was delicious. It is even better the second day. I’m pretty sure I could live on this.
Suzanne
The soup is great and filling. I Love vegetable soup and the quinoa is a nice touch. I used fresh spinache in place of the kale and it was just as good. Made the first time with the kale, but not a big fan of kale. Wonderful recipe.
Katie
Kate, any tips for this in the crockpot? I have toddlers and cooking at the stove right before guests arrive is not always an option, so I’ve been trying to do a crockpot recipe so I can prep it earlier in the day during nap time… Tips? How early do I add the quinoa, kale etc…
Ali
Hi Kate, I made this soup and it was delicious!! I was wondering if you know or could provide the nutritional information for it (cals, fat, protein, etc)?
Thanks!
Ali
Also, do you know what is equivalent to a serving size? Is it 1, 1.5, or 2 cups?
Naomi
I made this the other day and both my partner and I were not fans. I have made heaps of the recipes on this wonderful site and loved them all, but not this one. I felt like it was quite bland, and considering it took a bit of time to put together I thought it was going to be a winner. Never mind, you can’t win them all!
Ana
I tried this soup and it’s awesome. Thanks for sharing such a great recipe!
Eva
Just got done making this! OMG so good. The only difference, I used lentils instead of quinoa, as that’s what I have in the cupboard. I used squash, potatoes, and red pepper as my veggies! Thanks Kate, you never fail me.
Kevin
Excellent !!! Just started my journey into the vegan lifestyle and this was my second recipe I’ve used & I believe with great tasting meals like this it won’t be as hard as I thought. Even the kid’s loved it.
Carmen
This is a wonderful recipe, I’ll definitely be making this again!
Anna Hannon
This soup is amazing! I’ve made it several times now, changing up the vegetables as new ones come in season. My daughters were not huge veggie fans but can’t get enough of this recipe. Thanks for posting it :)
Kate
Hooray! Thank you, Anna!
Nancy
I made the quinoa vegetable soup with kale (I used spinach and beet leaves) I added baby Bella mushrooms,green pepper,sweet potato,and a garlic scape. I also used the tomato water from the can with the broth which I saved from boiling 12 ears of corn on the cob. It was delicious and perfect for my gluten and dairy free daughter. I put it in my recipe file and will make it often.
Thank you for sharing,
Nancy Paritsky D.C.
Kate
Thank you, Nancy! Your version sounds delicious. I’m glad you both enjoyed the soup.
Eva Custers
Ok I love stews and soups so I assumed I’d like this but no, I LOVE it!! I used fennel and red bell pepper as vegetables (+ kale), didn’t have any lemon so used red wine vinegar instead and added some smoked paprika powder just because it was sitting next to the chili flakes in my cupboard :-). The quinoa is the star ingredient though, it adds crunch or whatever you call it, just so good. Thank you!
Kate
Thank you, Eva! Your version sounds stellar. I’ll have to try that combo soon.
Gill Sullivan
This is the third time this month I have made this soup. It is amazing, delicious, filling and sooooo low fat. I have told my class at Slimming World about it as having this soup as a main meal four times a week has really bumped up the weight loss, and also uses up all the leftover veggies in the fridge. Thank you.
Kate
Hi Gill, I’m so glad to hear you’re loving this soup! Thank you for telling your friends about it. :)
VB
Made this for dinner and it was a huge hit!! I also added a bit of sweet italian sausage to add some extra protein. The quinoa gave it almost a creamy texture which was fantastic. I served it with a side of beer bread and it was phenomenal!
Ana
Don’t know what could have failed but the quinoa absorbed almost all the liquid and the soup was more like a risotto! Still tasted good, just not a soup consistency.
Malia
Just made this soup and it is delicious! I feel so healthy eating it as well. Will definitely be serving it for guests. I am loving all of your recipes. Thanks for much for all of the time Kate that you are putting in to perfecting your receipes and your blog. I really feel blessed by all of your cooking. May God truly bless you and thanks for using your gifts to bless all of us. :)
Kate
Malia, thank you for your kind comment! All my best to you.
Chelsea
I made this but I added shredded chicken and a few more spices. It was wonderful! My family had NOOOO complaints.
Mistyfyer
Absolutely wonderful! Made this soup tonight and it was a complete success. Happy husband and I was surprised but extremely happy kids. EVERYONE went back for seconds. Thank you for your expertise and recipe. I will make it again.
pam hardyment
Thank you Kate for a delicious lunch, my son who is also vegan made it, it was tasty and fabulous, I put in all my left over vegetables from the fridge plus kale..but I would only use half a cup of quinoa next time, as it took all the liquid and I had to add a couple of cups more..but it was as somebody said, a take on minestrone, I made my own mixed bean addition..I would add my picture but don’t know how to!
pam hardyment
had to add a couple of cups more of WATER!
Caroline Casey
I made this soup and it turned out great! Thank you so much for the recipe!
I only had half of the broth the recipe called for so I added water, still tasted good.
Caroline Casey
I made the soup tonight and it tasted great, thanks for the recipe!! For seasonal veggies I used bell peppers and butternut squash that I had diced and frozen from the fall farmers market. Loved it!
Jody miller
Hi Kate
I’m trying to eat a lot better, it only took 65 years. I love vegetables, I was wondering if you knew the calorie count for the quinoa vegetable soup. I still have more weight to lose.
Lacey
Absolutely DELICIOUS! I added sweet potatoes and it is amazing. Thank you :)
Marg
This soup was so flavorful & hearty! I absolutely loved it!
Tiyanna
This was ok. I love quinoa butI thought that in this recipe it the made it a weird texture. Also I thought the flavoring was kind of bland.
Oliver
Hey! Can I subsitute dried beans instead? If so, any idea how much beans/water to add?
Jodi
I’ve made this soup twice and it is very delicious! The first time I used a full cup of quinoa and a lot of kale and it was more stew-like (yum, for winter!). The second time I used less quinoa because I was in the mood for more broth. The instructions are easy to follow, the soup is a breeze to make and it tastes excellent! I add some shaved parmesan or a dab of pesto to add a little treat. Thanks for another great recipe!
Meg
Wow! Another incredible recipe! Thank you, Kate! This soup is so delicious. I love your spiced vegan lentil soup so much and didn’t think I would love this one as much, but I do. I made a double batch (because I always do when I make soup) and everyone loved it. I used sweet potatoes from my CSA and a red pepper for the seasonal veggies, and collard greens. Thanks for the great recipes. I think I’m going to try your veggie black bean enchiladas next!
Cheryl
This soup is awesome! Thank you so much for the recipe! Just what I needed on a cold winter day.
Sarah
I’m happy to report that this adapts well as a slow-cooker recipe! What a delicious dinner to come home to. Thanks, last-night-me!
nat
how long did you cook it for?
Sarah
I did 8 hours on low heat, and it worked out great.
Jeanne
This is delicious! We’re in the single digits and teens in Ohio, and this seemed like a perfect, hearty soup for a cold night. I didn’t realize I didn’t have chickpeas, so I added a can of black beans, and probably more parmesan than a healthy person should. It’s freaking delicious. And I love how clear your recipes are. Yet another winner!
Wanda
the soup was delicious! I didn’t have kale so used baby spinach. My son is vegan and he gave it two thumbs up…
Kate
Thanks for the great review, Wanda! (and Wanda’s son :) )
Charlie B
Great recipe! We added green bell pepper for the veggie, mostly spinach with a bit of kale and a chicken thigh, plus a little corn starch to thicken the broth-turned out delicious! & even better the next day. Definitely will revisit this recipe with other slight variations. Thanks!
Kate
Your variation sounds like a meat-friendly alternative, Charlie. Glad it worked out!
nat
is there an option of making this soup in a crockpot while at work? or would it come out too mushy?
Nicole
Made this last night and really enjoyed the full flavor of such a healthy soup! Similar to other commenters, mine came out a lot thicker than pictured here- maybe next time simmer fully covered or reduce quinoa to 3/4 cups? I used sweet potato and green bell pepper as my additional vegetables, used the tomato juices as part of the water measurement, and otherwise followed the recipe exactly.
Kate
Hi Nicole, I’m glad you enjoyed it. I’m sorry to hear that yours turned out differently from the photos. I’m wondering if some quinoa absorbs more water than others! Anyway, I just tweaked the recipe in the hopes that it will be easier to get the texture you’re looking for next time.
Laura
I just made this tonight.. love the colors and nutritious ingredients. I preferred a little more depth/warmth to the broth, so I added a few teaspoons of coriander and that was the perfect touch for me!
Love this recipe! Thank you, Kate!
Laura
(hmm… I got thinking about it later, maybe depth/warmth wasn’t the right word to describe what I was looking for, but I found it with coriander anyway :D )
Kate
It’s a great winter warmer, for sure. Happy you could adjust to your tastes, Laura.
Mike Keiser
Just made this, pretty much exactly like the recipe. It was delicious! Many thanks for posting it.
Kate
You’re welcome, Mike!