Vegetable Quinoa Soup

Vegetable Quinoa Soup. A deeply flavoured broth makes this healthy, nutritious soup even more delicious. Add any other veggies you like to this base recipe.

Vegetable Quinoa Soup

Spouse has her soup pot out again and this time she’s made a really delicious, easy & nutritious vegetable soup. With farm fresh local root vegetables now at their best, Spouse turned some Farmers Market finds into a super tasty lunch last week when my mom was in town with her sister for a visit. They all loved this uncomplicated soup with a rich broth full of the natural sweetness of the fresh vegetables.

Use this as a great base recipe as one to which you can add your own twists. Add Lima beans, peas, corn or any vegetables you like to the basic recipe. I added a little hot sauce to my bowl and that was delicious too, so if you like it spicy, consider adding some to the pot too.

One thing we always like to do when serving many soups, especially when serving leftover soup too, is to add a few baby spinach leaves to the bowls as it is being ladled up. The spinach leaves wilt immediately, adding bright colour and even more nutrition to any great soup.

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Vegetable Quinoa Soup

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Vegetable Quinoa Soup

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Vegetable Quinoa Soup - a deeply flavoured, rich broth makes this healthy, nutritious soup even more delicious. Add beans or any other vegetables you have, like peas or corn to this base recipe.

Course: Soup

Author: Barry C. Parsons

Ingredients

• 1 diced medium red onion
• 3 cloves minced garlic
• 2 tbsp olive oil
• 4 large carrots diced
• 3 stalks celery diced
• 2 large parsnips diced
• 3/12 cups diced tomatoes 28 oz can
• 6 cups vegetable stock You can use chicken stock if not concerned about keeping the soup strictly vegetarian.
• 1/2 cup quinoa
• 2 tsp dry oregano
• 1 1/2 tsp dry thyme
• salt and pepper to season
• 1 cup baby spinach leaves when serving
• 3 leaves bay

Instructions

1. In a 3-4 quart dutch oven or pot, saute the onions and garlic in the olive oil over medium heat, just until the onions begin to soften.
2. Add the carrots, celery and parsnip and saute for just another couple of minutes.
3. Add all of the remaining ingredients to the pot and simmer very slowly over low heat for 15-20 minutes until the vegetables are fully cooked. Remove the bay leaves.
4. When serving add some baby spinach leaves to each bowl before ladling in the soup.