Hearty Vegetable and Quinoa Soup

In today’s fast-paced world, finding nutritious meal options that are both easy to prepare and satisfying can be a challenge. The Wholesome Quinoa and Veggie Melange is a delightful soup recipe that not only nourishes the body but also pleases the palate. Packed with vibrant vegetables and protein-rich quinoa, this dish is perfect for any season. In this article, we will explore the steps to create this wholesome soup, its nutritional benefits, and variations that cater to different dietary preferences.

Hearty Vegetable and Quinoa Soup

Discover the nourishing goodness of the Wholesome Quinoa and Veggie Melange soup, a delightful blend of vibrant vegetables and protein-packed quinoa. This easy-to-make recipe offers a comforting bowl of flavor, perfect for any season. Packed with nutrients and customizable to suit various dietary needs, this soup is not only delicious but also a healthy meal option. From preparation tips to seasoning suggestions, learn how to create this wholesome dish that your taste buds will love.

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Ingredients

1 cup quinoa, rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 medium zucchini, diced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes, with juice

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and black pepper, to taste

1 cup green beans, chopped

2 cups kale or spinach, chopped

Juice of 1 lemon

Fresh parsley or cilantro, for garnish

Instructions

Prepare the Quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until fluffy. Set aside.

Sauté Veggies: In a large pot over medium heat, heat olive oil. Add the diced onion and sauté until translucent, about 5 minutes.

Add Aromatics: Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, until the vegetables start to soften.

Build the Soup Base: Add the zucchini, bell pepper, diced tomatoes with their juice, and vegetable broth to the pot. Stir well to combine.

Season It Up: Add thyme, basil, smoked paprika, cumin, salt, and black pepper. Bring the mixture to a boil.

Simmer: Reduce the heat and let the soup simmer for about 15-20 minutes, until the vegetables are tender.

Incorporate Greens & Quinoa: Add chopped green beans and kale (or spinach) to the pot. Stir in the cooked quinoa and cook for an additional 5 minutes.

Add Freshness: Squeeze in lemon juice and stir. Taste, adjusting seasoning as necessary.

Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6