Quinoa Vegetable Soup
This quinoa vegetable soup is a delightful and nutritious blend of wholesome ingredients that come together for a healthy meal. Packed with vibrant vegetables and quinoa's plant-based protein, it is gluten-free and perfect for chilly days.
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon sea salt, divided, plus more to taste
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- ½ cup mixed mushrooms, chopped
- 2 teaspoons dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 28 oz can diced tomatoes
- 8 cups vegetable broth
- 1 cup quinoa, uncooked
- 1 large zucchini, chopped
- 1 cup sweet potato, peeled and chopped
- 1 Tablespoon lemon juice
- 2 cups de-stemmed and chopped kale
- Grated parmigiano reggiano, for topping (optional)
Instructions
- In a large pot, heat the oil over medium heat.
- Sauté the onion and garlic with ½ teaspoon of sea salt until the onions are soft and fragrant, about 3-5 minutes.
- Add the chopped carrots, celery, and mushrooms, and continue to sauté for another 5-10 minutes until the vegetables start to tenderize.
- Stir in the remaining salt, oregano, marjoram, thyme, and pepper. Cook for another minute to toast the spices.
- Add the diced tomatoes, vegetable broth, and sweet potato. Stir to combine.
- Mix in the quinoa, increase the heat to high, and bring the soup to a boil.
- Reduce to a simmer, cover, and cook for 25-30 minutes.
- Uncover the pot and add the zucchini and chopped kale. Simmer for another 5-10 minutes or until the vegetables are tender and the quinoa is fully cooked.
- Remove the pot from heat and stir in the lemon juice. Adjust salt and pepper to taste.
- Divide the soup into bowls and top with grated parmigiano reggiano, if desired.