Hearty Quinoa Vegetable Soup

Packed with wholesome ingredients and bold flavors, this Hearty Quinoa Vegetable Soup is the ultimate comfort food for any season. Brimming with nutrient-rich quinoa, tender vegetables like zucchini, carrots, and celery, and a warming blend of aromatic herbs including thyme and oregano, this soup is as satisfying as it is nourishing. A generous helping of fresh spinach adds color and a final boost of nutrition, while the light yet savory vegetable broth ties everything together. Perfect for meal prep or a cozy family dinner, this one-pot recipe is quick to make, taking only 50 minutes from start to finish. Serve it piping hot with crusty bread or a side salad for a wholesome, plant-based meal that’s both filling and delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup Quinoa
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 4 Garlic cloves, minced
• 3 medium Carrots, sliced
• 2 medium Celery stalks, sliced
• 1 large Zucchini, diced
• 2 large Tomatoes, diced
• 8 cups Vegetable broth
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 2 cups Spinach, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, ground

Directions

Step 1

Rinse 1 cup of quinoa under cold water using a fine-mesh sieve until the water runs clear; set aside to drain.

Step 2

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the sliced carrots and celery, and continue cooking for 5 minutes, stirring occasionally.

Step 6

Stir in the diced zucchini and tomatoes, and cook for another 3 minutes.

Step 7

Pour in 8 cups of vegetable broth and add the drained quinoa to the pot.

Step 8

Add the bay leaf, dried thyme, and dried oregano. Stir well to combine.

Step 9

Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the quinoa is cooked and the vegetables are tender.

Step 10

Add the chopped spinach, and stir until wilted, about 2 minutes.

Step 11

Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste if needed.

Step 12

Remove the bay leaf before serving.

Step 13

Serve hot, and enjoy your hearty quinoa vegetable soup!

Nutrition Facts

Serving size	3005.1 grams (3005.1g)

Amount per serving	% Daily Value*
Calories	1773

Total Fat 58.30g	75%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 8.40g
Cholesterol 0mg	0%
Sodium 8258mg	359%
Total Carbohydrate 257.10g	93%
Dietary Fiber 37.90g	135%
Total Sugars 51.00g
Protein 69.30g	139%

Vitamin D 0IU	0%
Calcium 590mg	45%
Iron 21mg	114%
Potassium 6061mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 15.1%

Carbs: 56.2%