Savor the wholesome goodness of Quinoa Veggie Soup, a nourishing bowl that embodies the perfect marriage of vibrant vegetables and protein-rich quinoa. This hearty and nutrient-packed soup is a celebration of health-conscious eating, providing a comforting yet nutritious option for those seeking a flavorful and fulfilling meal.
In crafting this soup, a colorful array of vegetables, such as carrots, bell peppers, tomatoes, and leafy greens, come together in a harmonious blend. Simultaneously, quinoa, a protein-packed superfood, adds a satisfying texture and nutritional punch. The broth, infused with aromatic herbs and spices, further elevates the soup’s taste profile, creating a symphony of flavors that dance on the palate.
What makes Quinoa Veggie Soup truly special is its versatility and adaptability to various dietary preferences. Whether you follow a vegetarian, vegan, or gluten-free lifestyle, this soup can be easily customized to suit your needs. It’s a versatile canvas, offering a comforting and nutritious option for everyone at the table.
Imagine a steaming bowl of Quinoa Veggie Soup, its aroma inviting you to experience a moment of nourishment and warmth. Whether enjoyed as a light lunch, a wholesome dinner, or a revitalizing option during colder seasons, this soup stands as a testament to the idea that health-conscious meals can be both delicious and satisfying, providing a tasty way to embrace a balanced and mindful approach to nourishing your body.
Quinoa Veggie Soup
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add diced carrots, celery, bell pepper, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.
- Pour in vegetable broth and add diced tomatoes with their juice. Bring the mixture to a boil.
- Stir in quinoa, dried thyme, dried oregano, ground cumin, salt, and pepper. Reduce the heat, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked.
- Add chopped spinach or kale to the pot and cook until wilted.
- Adjust seasoning to taste.
- Serve the quinoa veggie soup hot, garnished with fresh parsley and accompanied by lemon wedges if desired.
Nutritional Information (approximate values per serving, assuming 6 servings):
- Calories: 250-300 kcal
- Protein: 8-10g
- Fat: 5-8g
- Carbohydrates: 45-50g
- Fiber: 8-10g
- Sugar: 8-10g
- Sodium: 800-1000mg
