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Quinoa Vegetable Soup with Kale

Quinoa Vegetable Soup with Kale. This self-made vegetable soup with quinoa is mild however filling and packs nice for lunch. Like most soups, it tastes even higher the subsequent day. 

This soup is vegan until you wish to prime it with Parmesan cheese, which isn’t a foul concept when you ask me. The elements record, whereas a little bit on the lengthy facet, consists of largely pantry gadgets. Every single one among them is nutritious!

Quinoa Vegetable Soup with Kale

  • Prep Time: 15 minutes
  • Prepare dinner Time: 45 minutes
  • Whole Time: 1 hour
  • Yield: 4 to 6 servings 1x
  • Class: Soup
  • Technique: Stovetop
  • Delicacies: American

This wholesome self-made vegetable soup recipe is stuffed with veggies, kale and quinoa. It’s straightforward to make and good for you, too! This soup makes nice leftovers. It’s gluten-free and vegan, so long as you don’t prime it with elective Parmesan cheese. Recipe yields four to six servings of soup.


  • Three tablespoons further virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 to 2 cups chopped seasonal greens, like zucchini, yellow squash, bell pepper, candy potatoes or butternut squash
  • 6 garlic cloves, pressed or minced
  • ½ teaspoon dried thyme
  • 1 massive can (28 ounces) diced tomatoes
  • Scant 1 cup quinoa, rinsed properly in a superb mesh colander (use much less for a lighter, extra broth-y soup)
  • Four cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 teaspoon salt, extra to style
  • 2 bay leaves
  • Pinch pink pepper flakes
  • Freshly floor black pepper
  • 1 can (15 ounces) nice northern beans or chickpeas, rinsed and drained
  • 1 cup or extra chopped contemporary kale or collard greens, robust ribs eliminated
  • 1 to 2 teaspoons lemon juice, to style
  • Elective garnish: freshly grated Parmesan cheese


  1. Heat the olive oil in a big Dutch oven or soup pot over medium warmth. As soon as the oil is shimmering, add the chopped onion, carrot, celery, seasonal greens and a pinch of salt. Prepare dinner, stirring usually, till the onion has softened and is popping translucent, about 6 to eight minutes.
  2. Add the garlic and thyme. Prepare dinner till aromatic whereas stirring continuously, about 1 minute. Pour within the diced tomatoes with their juices and prepare dinner for a couple of extra minutes, stirring usually.
  3. Pour within the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of pink pepper flakes. Season generously with freshly floor black pepper. Elevate warmth and convey the combination to a boil, then partially cowl the pot and cut back warmth to take care of a mild simmer.
  4. Prepare dinner for 25 minutes, then take away the lid and add the beans and the chopped greens. Proceed simmering for five minutes or extra, till the greens have softened to your liking.
  5. Take away the pot from warmth, then take away the bay leaves. Stir in 1 teaspoon lemon juice. Style and season with extra salt, pepper and/or lemon juice till the flavors actually sing. (You would possibly want as much as ½ teaspoon extra salt, relying in your vegetable broth and your private preferences.) Divide into bowls and prime with grated Parmesan when you’d like.

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