THE RECIPE JOURNAL · Dinner
Quinoa-Infused Vegetable Soup
This hearty vegetable soup is packed with nutritious quinoa, making it both satisfying and healthy. Perfect for a cozy meal, it’s easy to prepare and full of fresh, vibrant flavors that warm you from the inside out.
FROM THE KITCHEN • Quinoa-Infused Vegetable Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook everything together, stirring occasionally, until the veggies are nice and tender—this should take about 10 minutes. Next, add the crushed tomatoes and green chile peppers, stirring them in well. Pour in the broth along with the chickpeas and quinoa. Season with salt and pepper to taste. Bring the soup to a boil, then lower the heat and let it simmer gently for around 30 minutes. Finally, stir in the corn and cook just until it's heated through, about 5 minutes. Ladle the soup into bowls and top each serving with some fresh avocado. Enjoy!
Why you’ll love it
This soup is a nutritious and hearty option that's easy to make. It combines the protein-packed goodness of quinoa with fresh vegetables for a balanced meal. The flavors are comforting and perfect for any season.
How to serve
Serve hot with a side of crusty bread or a light salad. Garnish with fresh herbs like parsley or cilantro for added freshness. A dollop of yogurt or a sprinkle of grated cheese can also enhance the flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the soup. This soup also freezes well for up to 3 months.
