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 1x
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.
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