Soup is LOVE. I absolutely love love love soup! Yes, I like soup that much. It’s so warm and comforting. Because I’m someone who is more often cold (I’ve been that way my whole life), soup warms me up from the core while it nourishes my body and satisfies my belly.
I really could have called this “Everything but the Kitchen Sink Soup.”
Since that name has already been taken 1000 times before, I thought I would be really original with “veggie quinoa soup” haha!
I really did use pretty much every veggie I had on hand to make this, but that’s a good thing because this soup is rich in vitamins and minerals such as vitamin A, C, B-complex, iron, potassium and magnesium. This soup will get you eating more veggies and that has numerous benefits from preventing the risk of cancer and chronic disease to supporting your energy and vitality. You can’t go wrong with a big bowl of veggie soup!
- Gluten-free and dairy-free
- Plant-based if you use veggie stock
- Supporting your gut microbiome with all that gut-friendly fibre
- Rich in hundreds of phytonutrients for immunity, brain health and digestive wellness
Going forward in my recipes, I’m going to link some of my fave kitchen tools for making my recipes. Let me know if you like this addition!
Large soup pot
Soup ladle
Sharp knife
Good quality cutting board
Here is the printable recipe card for this nourishing, flavourful and absolutely delicious soup!
Soups
Vegetable Quinoa Soup
Print
Ingredients
- 3 tbsp extra-virgin olive oil
- Half an onion, finely chopped
- 1-2 garlic cloves, finely chopped
- 1 tbsp dried Italian seasoning
- 3 celery stalks, chopped
- 2 large carrots, chopped
- 6-7 cups of veggie or chicken stock
- 1 can (796mL) diced tomatoes
- 1 zucchini, chopped
- 1 cup water
- 1/2 cup quinoa
- 1-2 cups broccoli, chopped*
- Handful fresh herbs, chopped (thyme, rosemary, parsley, oregano)
Instructions
- In a large soup pot, heat olive oil to medium. Add onions and garlic. Sauté for a few minutes. Add dried Italian seasoning and sauté a few more minutes.
- Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
- Now add canned tomatoes and zucchini.
- Add 1 cup of water and quinoa. Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.
- Add broccoli and fresh herbs and serve. Broccoli only takes a few minutes to cook which is why it should be added last. Enjoy with a Savoury Sweet Potato Biscuit!
- Store in fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Serves 6 generously.
*I used frozen broccoli which you can let thaw or just toss it in frozen and it will be thawed in a few minutes.
Now all you need is something to enjoy with your soup, or use as a dipping vessel. Might I suggest my Sweet Potato Savoury Biscuits? You will not be disappointed! You could also enjoy it with these yummy crackers by Enerjive that you see in my photo! They have a superb crunch!
If you’re making this for a little one, you can just pop all the ingredients into a blender or food processor and purée it. It will be just as nutritious and just as delicious!
Finally, if you came here because you’re also a soup lover and you like entire meals in one pot like I do, then you must try these recipes! Also, I have a whole category for SOUP, right here.
Happy soup making season!
Joy xo
Absolutely delicious. Added a little squeeze of lemon juice at the end. Perfect meal.
ReplyGreat idea!!
This is SO easy and absolutely delicious!! Just what we needed on this chilly day. Thank you!
ReplyYou're welcome! Glad you loved it too :)
I made this today after a lovely autumn day outside. It was warming and delicious.
ReplyHappy to hear that Julie!
Can't wait to try this as the seasons are definitely changing here and there are lots of odds and ends to glean from the garden. Hard to decide between this recipe and the one with the butternut squash, though!
ReplyMake both :)
This was delicious and I didn't even have room in the pot for the broccoli. A great way to use up tomatoes and squash from the garden. A keeper for sure. Thank you!
ReplySo glad you loved this Jan! Thanks for sharing!
Delicious recipe Joy. Love the flavour of the fresh herbs.
ReplyGlad you love it Cathie!
The soup looks so good. I don't do well with tomatoes. Can you suggest a substitute?
ReplyYes, a different recipe ;) Try this one, it's veggie-packed too! https://www.joyoushealth.com/27448-blog-nourishing-turmeric-golden-soup
Hi! Can I freeze this? Or how long is it good in the fridge for? (Just one solo person eating it so need to ride out the 6 servings!)
ReplyAbsolutely! As long as it's in an freezer/air tight container it's good for months on end. I would leave it up to a week in the fridge max. Enjoy!
Just finished making this for the first time since early spring and quickly remembered how much I adore it! I make this and the Minestrone from The Joyous Cookbook on repeat through 3 seasons. Love the added goodness of the broccoli in this one!
ReplyYes the broccoli is super yummy! Enjoy!!
Really enjoyed this soup! Made the savoury biscuits as well. Delicious meal.
ReplyGlad to hear it!
So I never have to bring the soup to a boil??
Reply