Your New Go-To Soup
Soup doesn’t always get the love it deserves, but that’s about to change with this easy quinoa vegetable soup recipe, friends. It’s quick, filling, and stress-free (the holy trinity of ultimate dinner criteria). The best part? It’s almost impossible to mess up! Throw everything in one pot, heat it up, and boom: soup. Flavors not quite right? Adjust them! Missing a certain ingredient? Swap it out! This veggie soup is flexible and forgiving, making it especially great for those chilly nights when you forget to make a grocery pit stop (and your fridge is looking a little sparse). Don’t leave the warmth of your house—make this instead!
Here’s What You’ll Need
When I say this soup is easy, I mean easy. If you keep your veggies and spices pretty stocked, you likely already have everything! Jump down to the recipe card for exact measurements—this is just an overview!
Olive Oil: We’ll use this to cook the mirepoix and garlic. I recommend extra virgin olive oil for its heart health benefits. Mirepoix: Load up on onion, carrots, and celery for a savory, hearty base. Garlic: Any good soup should contain garlic! Use 4 cloves here. Broth: For our liquid base, we’ll use vegetable broth (learn how to make vegetable broth here!). It’s loaded with vitamins and minerals. Seasonings: Add fresh thyme for an earthy note, oregano (always great in vegetable soup), and bay leaves for that extra hearty flavor boost. Quinoa: Quinoa provides folate, copper, manganese, magnesium, and loads of other nutrients (plus, it’s a complete protein!). Chickpeas: To bulk up the soup and add extra protein, throw in some chickpeas! You can use canned for convenience or cook chickpeas from scratch for a creamier texture. If you use canned, rinse them thoroughly. Parsley: Complete your soup with some chopped fresh parsley.
Making This soup Is Easy
I don’t know about you, but I love one-pot, two-step recipes. This soup could practically be made with your eyes closed! (Jump to the recipe card for the full printable instructions.) Step 1: Cook The BaseHeat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, and cook until softened (about 10 minutes). Step 2: Prepare The RestAdd the broth, thyme, oregano, and bay leaves to the pot, then bring everything to a simmer. Once simmering, add the quinoa and cook until it’s tender. Right before serving, stir in the chickpeas and garnish with parsley.
Try These Variations
There is literally no way you can mess up this quinoa vegetable soup. Have veggies waiting to be used? Throw ’em in! Need to use up something before it goes bad? By all means! Here are some delish ideas.
Veggies: Think peppers, peas, tomatoes, potatoes, zucchini, and corn. Fresh vegetables are great, but don’t hesitate to use frozen ones if you’re short on time or ingredients! Seasonings: Try basil, sage, red pepper flakes, or your very own homemade Italian seasoning blend. Legumes: No chickpeas? No problem! Swap them out for white kidney beans, cannellini beans, lima beans, or green/brown lentils. Grains: Try barley for a chewy texture, farro for a nutty flavor, or Israeli couscous for a pasta-like bite. Or, go gluten-free with millet or rice.
Pair This With…
If you’re on the hunt for the perfect quinoa vegetable soup side dish, look no further than one of these tasty options.
Avocado Sandwich: Soups are classically paired with sandwiches, and a light option like this makes your meal feel cozy and nutritious. Veggie Caesar Salad: Opt for a crisp, refreshing salad for all the greens! Gouda Grilled Cheese: Packed with roasted veggies, this combo is one for the comfort food books, folks!
I first published this recipe on Amanda’s Cookin’.
