I thought I would share my go-to Russian soup recipe with you. It is super simple and tasty. Fills you up a cheap way – with liquids. Of course, some croutons, tortilla chips or cheese would make it even more delicious but I kept this quinoa vegetable soup vegan for health reasons! Animal products should be enjoyed in moderation and we need to eat more vegetables. I didn’t calculate nutritional info because frankly the pot was so huge, measuring it would take 10 minutes.:) Just enjoy wholesome food, I really do not count calories anymore.
I make tens of variations of this quinoa soup on a weekly basis. All you need is the flavour base – sautéed in olive oil onions with 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. This soup is vegan and gluten free. 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 many people are otherwise reaching for. You have to refrigerate this quinoa vegetable soup as soon as it cools down and don’t leave on a stovetop for too long.Print
Quinoa Vegetable Soup
Quinoa Vegetable Soup Recipe made healthy with diced tomatoes, potatoes, corn and spinach.
- 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
- 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 spray with cooking spray or brush with olive oil (recommended if using Ozeri skillet). 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.
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