Picture a steaming bowl of quinoa vegetable soup, filling your kitchen with the comforting aroma of smoked paprika and cumin.
It’s a simple, heartwarming dish that’s as easy to prepare as it’s satisfying to enjoy.
As the quinoa simmers alongside vibrant vegetables, the transformation unfolds, creating a nourishing meal from humble ingredients.
Let’s bring this delightful dish to life and savor its warming embrace.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Measuring cup
- 1 Measuring spoons set
Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 zucchini, diced
- 1 cup kale, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Quinoa Vegetable Soup, here’s a suggested timeline:
- Reading Time (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Time (15 minutes)
- Minute 0-3: Gather all necessary ingredients and kitchen tools (large pot, cutting board, knife, wooden spoon, measuring cup, and measuring spoons).
- Minute 4-8: Dice the onion, slice the carrots and celery, and mince the garlic.
- Minute 9-12: Rinse the quinoa thoroughly and dice the zucchini. Chop the kale and parsley.
- Minute 13-15: Measure out the spices, olive oil, and vegetable broth.
- Cook Time (30 minutes)
- Minute 15-20: Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrots, and celery until softened.
- Minute 21: Stir in minced garlic, ground cumin, and smoked paprika; cook for 1 minute.
- Minute 22-23: Add rinsed quinoa, vegetable broth, and diced tomatoes to the pot; bring to a boil.
- Minute 24-30: Reduce heat to low and simmer for 15 minutes.
- Minute 31-35: Add diced zucchini and chopped kale; continue simmering for another 10 minutes.
- Minute 36: Season the soup with salt and black pepper to taste.
- Resting Time (5 minutes)
- Minute 37-41: Remove from heat and let the soup rest.
- Serving Time
- Minute 42: Serve the soup hot, garnished with fresh parsley.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in minced garlic, ground cumin, and smoked paprika; cook for 1 minute.
Add rinsed quinoa, vegetable broth, and diced tomatoes to the pot; bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add diced zucchini and chopped kale; continue simmering for another 10 minutes.
Season the soup with salt and black pepper to taste.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: A warm, crusty loaf or baguette pairs perfectly for dipping into the flavorful broth.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for a rich, savory finish.
- Avocado Slices: Add creaminess and a fresh touch by serving with sliced avocado.
- Side Salad: A light green salad complements the hearty soup and adds a revitalizing contrast.
- Lemon Wedges: Serve with lemon wedges for a zesty kick that brightens the flavors.
Storage
To store quinoa vegetable soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze quinoa vegetable soup, let it cool completely.
Then, transfer to airtight containers or freezer bags.
Label with date and freeze up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Quinoa Vegetable Soup, use a saucepan over medium heat.
Stir occasionally until warmed through.
Alternatively, microwave individual servings in a microwave-safe bowl.
Stir halfway through.
Final Thoughts
Quinoa Vegetable Soup is a nutritious and delicious meal option, perfect for any time of year.
Its combination of vegetables, quinoa, and spices delivers a flavorful and satisfying dish.
Consider experimenting with different vegetables or spices to suit your taste preferences.
Enjoy this wholesome soup as a comforting meal for yourself or share it with family and friends.
Frequently Asked Questions
Can I Substitute Quinoa With a Different Grain?
You can substitute quinoa with farro or barley for a nutty flavor and chewy texture. Make certain you adjust the cooking time as these grains take longer to soften. Rinse thoroughly to remove excess starch before adding.
Is This Soup Suitable for a Gluten-Free Diet?
Yes, it’s suitable for a gluten-free diet. Quinoa is naturally gluten-free. Confirm all other ingredients, like vegetable broth and spices, are certified gluten-free. Always check labels for cross-contamination to maintain gluten-free integrity. Enjoy!
How Can I Add More Protein to This Soup?
Add protein by stirring in cooked chickpeas or lentils during the last 10 minutes of simmering. For a richer flavor, incorporate diced firm tofu or tempeh, allowing them to absorb the soup’s seasoning.
What Can I Use Instead of Smoked Paprika?
Swap smoked paprika with regular paprika for a milder taste, or use chipotle powder for a smoky kick. Ancho chili powder adds depth without overwhelming. Each option alters flavor profile while retaining a rich, savory essence.
How Do I Make This Soup Spicier?
To spice up your soup, add 1/2 teaspoon of cayenne pepper or red pepper flakes during cooking. You can also include diced jalapeños or a splash of hot sauce for an extra kick. Adjust heat to taste.
Quinoa Vegetable Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 1 cup quinoa rinsed
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 oz
- 1 zucchini diced
- 1 cup kale chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic, ground cumin, and smoked paprika; cook for 1 minute.
- Add rinsed quinoa, vegetable broth, and diced tomatoes to the pot; bring to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Add diced zucchini and chopped kale; continue simmering for another 10 minutes.
- Season the soup with salt and black pepper to taste.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
