I thought I would share my go-to Russian soup recipe with you. It is super simple and tasty. Fills your belly in a very affordable way – with liquids. Of course, some croutons, tortilla chips or cheese would make it even more delicious.
I make tens of variations of this quinoa soup on a monthly basis. All you need is the flavour base – sautéed in olive oil onions, shredded carrots and garlic. I make a huge pot that lasts for a few days. If we feel like we had enough, I freeze the leftovers. I also like to use buckwheat or brown rice pasta instead of quinoa, and frozen sweet peas in place of corn.
My kids love soup! For me it’s a sure way to feed them more veggies. Plus when I have no time to cook, pulling soup out of a fridge or freezer replaces frozen processed foods. However, lately I have discovered healthy freezer meals and they have been a life changer!
Quinoa Vegetable Soup
Healthy, seasonal and soul healing Quinoa Vegetable Soup Recipe with superfoods. Its ingredients vary based upon your fridge and pantry contents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- 16 cups water or vegetable stock (low sodium)
- 1 tbsp olive oil, extra virgin
- 2 medium onions, chopped
- 6 large garlic cloves, minced
- 3 large carrots, shredded
- 4 large celery stalks, diced
- 28 oz can diced tomatoes, low sodium
- 1 cup quinoa, uncooked
- 3 large potatoes, cubed
- 2 1/2 tsp salt
- 1 tsp basil, dried
- 3 cups corn, frozen
- 11 oz spinach
- Ground black pepper to taste
- 1/3 cup green onions, parsley or dill, chopped
- In a large pot, add water or vegetable stock and bring to a boil on medium – high heat.
- In the meanwhile, preheat medium non-stick skillet on low – medium heat and swirl oil to coat. Add onions and garlic; saute until translucent, stirring occasionally. Add carrots and celery; cook for 5 more minutes, stirring occasionally.
- Transfer to a boiling pot along with diced tomatoes, quinoa, potatoes and salt. Bring to a boil, reduce heat to low, cover and cook for 15 minutes.
- Turn off heat and add basil, corn and spinach. Stir and season with ground black pepper to taste. Add herbs when soup cools down a bit or in individual plates. Serve hot.
Store: You have to refrigerate soup as soon as it cools down and don’t leave on a stovetop for too long. Refrigerate for up to 4 days or freeze in an airtight container for up to 6 months.
Don’t leave this soup on a stovetop for too long, especially in summer. Happened to me. I guess a lot of veggie and quinoa, goes sour fast in heat.
Did you make this recipe? Please give it a star rating in the comments.