Hearty Vegetable Quinoa Soup
This hearty vegetable quinoa soup is packed with anti-inflammatory foods like dark leafy greens, turmeric, tomatoes, and garlic. Filling, flavorful, and incredibly nourishing, this soup is a meatless alternative to the usual chicken soup.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves of garlic minced
- 2 large carrots thinly sliced
- 2 ribs of celery thinly sliced
- 1 teaspoon freshly grated ginger
- 2 teaspoons turmeric ground or freshly grated
- 1 zucchini thinly sliced and then halved
- 2 cup frozen green beans
- 3 tablespoon fresh chopped parsley
- 64 oz low-sodium vegetable broth (8 cups)
- 1 28 oz can of crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon sea salt more to taste if needed
- 1/4 teaspoon Cracked black pepper
- 1/2 cup quinoa rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 2 cups baby spinach ribboned or torn
- 1 lemon zested and juiced
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onions, ginger, turmeric, carrots, celery, and zucchini. Cook, stirring occasionally, until tender (about 5 minutes). Season with salt to taste and 1/4 teaspoon cracked black pepper.
- Stir in the minced garlic, frozen green beans, and parsley. Cook for 30 seconds.
- Pour in the vegetable broth. Add the dried herbs and crushed tomatoes, then give everything a good stir. Bring it to a low boil. Once it’s bubbling, turn the heat down to a gentle simmer.
- Stir the quinoa into the simmering broth and let it cook until tender, about 12 to 15 minutes. It will plump up, creating a hearty soup.
- Rinse the cannellini beans under cool water and add them to the pot, along with the chopped spinach. Let the soup simmer for another 5 minutes to warm the beans through and wilt the greens.
- Squeeze in a little fresh lemon juice to brighten everything up.
- Taste, and add more salt or pepper if it needs it.
- Serve with crushed saltines or air fryer croutons for crunch.
Notes
When reheating leftovers, if you find you need more liquid (since quinoa absorbs some of it), add some extra broth or water.
Nutrition
Serving: 1bowl | Calories: 157kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Monounsaturated Fat: 1g | Fiber: 6g | Sugar: 5g
