Description
This hearty Quinoa Vegetable Soup is packed with flavor and nutrients, making it a perfect warm dish for any day.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 medium onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium carrots, diced
- 1 cup Celery, diced
- 8 oz Mushrooms (button, cremini, or mixed)
- 1 cup Quinoa, rinsed
- 1/2 cup Edamame, shelled
- 1 cup Cooked Lentils or Chickpeas
- 6 cups Vegetable Broth
- Salt and pepper to taste
- 1/2 lemon, juice (for fresh, bright flavor)
- 1 teaspoon Fresh Herbs (like thyme), chopped
Instructions
- Start by preparing all your vegetables. Dice the carrots, celery, and onions, and slice the mushrooms. Mince the garlic finely. Set them aside.
- Rinse the quinoa under cold water using a fine mesh strainer. Cook the lentils and edamame.
- In a large soup pot, heat two tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onions and sauté them for about 3–4 minutes.
- Add mushrooms and cook for about 5–7 minutes.
- After the mushrooms have cooked down, add the diced carrots and celery to the pot. Sprinkle in the thyme.
- Once your vegetables are slightly tender, pour in the vegetable broth and lemon juice.
- Then, add the rinsed quinoa, lentils or chickpeas, and stir it into the broth.
- Once the soup reaches a boil, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes or until the quinoa is fully cooked.
- After 20 minutes, check the quinoa for doneness. It should be soft but still retain a bit of chew.
Notes
- This soup is versatile. Feel free to add or substitute other vegetables according to your preference.
- Adjust the seasoning based on your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg