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Vegetable Quinoa Soup

This soup is packed with vegetables and quinoa for some plant-based protein and meatiness. It's full of flavour and packed with nutrition.
Oct 1, 2020 | Joy McCarthy

Soup is LOVE. I absolutely love love love soup! Yes, I like soup that much. It’s so warm and comforting. Because I’m someone who is more often cold (I’ve been that way my whole life), soup warms me up from the core while it nourishes my body and satisfies my belly. I hope my new recipe does the same for you!

veggie soup

I really could have called this “Everything but the Kitchen Sink Soup.”

Since that name has already been taken 1000 times before, I thought I would be really original with “veggie quinoa soup” haha!

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Veggie quinoa soup

I really did use pretty much every veggie I had on hand to make this, but that’s a good thing because this soup is rich in vitamins and minerals such as vitamin A, C, B-complex, iron, potassium and magnesium. This soup will get you eating more veggies and that has numerous benefits from preventing the risk of cancer and chronic disease to supporting your energy and vitality. You can’t go wrong with a big bowl of veggie soup!

This soup is...

  • Gluten-free and dairy-free
  • Plant-based if you use veggie stock
  • Supporting your gut microbiome with all that gut-friendly fibre
  • Rich in hundreds of phytonutrients for immunity, brain health and digestive wellness

Veggie soup

Going forward in my recipes, I’m going to link some of my fave kitchen tools for making my recipes. Let me know if you like this addition! 

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Tools you’ll need:

Large soup pot

Soup ladle

Sharp knife

Good quality cutting board

Here is the printable recipe card for this nourishing, flavourful and absolutely delicious soup!

Veggie quinoa soup

Soups
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Ingredients
  • 3 tbsp extra-virgin olive oil
  • Half an onion, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp dried Italian seasoning
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • 4-6 cups of veggie or chicken stock
  • 1 can (796mL) diced tomatoes
  • 1 zucchini, chopped
  • 1 cup water
  • 1/2 cup quinoa
  • 1-2 cups broccoli, chopped*
  • Handful fresh herbs, chopped (thyme, rosemary, parsley, oregano)
Instructions
  1. In a large soup pot, heat olive oil to medium. Add onions and garlic. Sauté for a few minutes. Add dried Italian seasoning and sauté a few more minutes.
  2. Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
  3. Now add canned tomatoes and zucchini.
  4. Add 1 cup of water and quinoa. Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes.
  5. Add broccoli and fresh herbs and serve. Broccoli only takes a few minutes to cook which is why it should be added last. Enjoy with a Savoury Sweet Potato Biscuit!
  6. Store in fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Serves 6 generously.

*I used frozen broccoli which you can let thaw or just toss it in frozen and it will be thawed in a few minutes.

Veggie quinoa soup

Now all you need is something to enjoy with your soup, or use as a dipping vessel. Might I suggest my Sweet Potato Savoury Biscuits? You will not be disappointed! You could also enjoy it with these yummy crackers by Enerjive that you see in my photo! They have a superb crunch!

Savoury Sweet Potato Biscuits

If you’re making this for a little one, you can just pop all the ingredients into a blender or food processor and purée it. It will be just as nutritious and just as delicious!

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veggie soupFinally, if you came here because you’re also a soup lover and you like entire meals in one pot like I do, then you must try these recipes! Also, I have a whole category for SOUP, right here.

Happy soup making season!

Joy xo

12 Comments
jane   •   October 2, 2020

Absolutely delicious. Added a little squeeze of lemon juice at the end. Perfect meal.

Reply
Joy McCarthy   •   October 3, 2020

Lisa   •   October 3, 2020

This is SO easy and absolutely delicious!! Just what we needed on this chilly day. Thank you!

Reply
Joy McCarthy   •   October 5, 2020

Julie R.   •   October 3, 2020

I made this today after a lovely autumn day outside. It was warming and delicious.

Reply
Joy McCarthy   •   October 5, 2020

Janet   •   October 6, 2020

Can't wait to try this as the seasons are definitely changing here and there are lots of odds and ends to glean from the garden. Hard to decide between this recipe and the one with the butternut squash, though!

Reply
Joy McCarthy   •   October 7, 2020

Jan   •   October 8, 2020

This was delicious and I didn't even have room in the pot for the broccoli. A great way to use up tomatoes and squash from the garden. A keeper for sure. Thank you!

Reply
Joy McCarthy   •   October 9, 2020

Cathie Pichut   •   October 27, 2020

Delicious recipe Joy. Love the flavour of the fresh herbs.

Reply
Joy McCarthy   •   October 27, 2020

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