This Quinoa Soup Recipe with Vegetables is the opposite of another boring vegetable soup. This cilantro lime flavored quinoa vegetable soup tastes so fresh and satisfying. Packed with flavor, vegetables, quinoa and chickpeas, it's light yet warm and filling. The best part is, it's quick and easy to make and takes about 30 minutes total!
This Quinoa Soup is so great fall winter and spring. It's especially popular in our home January through March after we feel sluggish from too many rich holiday foods. It's a great light and fresh way to fill up on vegetables and meatless protein.
This was inspired by our slow cooker lentil soup on this site, and pairs well with this easy baguette bread or these soft and fluffy dinner rolls.
Ingredients
- olive oil
- yellow onion
- minced garlic
- vegetable broth
- lime juice
- diced tomatoes
- chickpeas
- quinoa
- zucchini and/or summer squash
- colored bell peppers
- cumin
- salt
- black pepper
- red pepper flakes
- kale
- cilantro
See recipe card for quantities.
Instructions
Heat olive oil over medium heat in a large pot. Mince (chop finely) onion then add to pot. Add the minced garlic and cook for 5 minutes, stirring occasionally.
Next add the vegetable broth, lime juice and quinoa. Bring to a boil then turn down to low and cover. Let simmer 12 minutes. While it simmers chop vegetables and cilantro.
Add zucchini and/or summer squash, bell peppers, cumin, salt, pepper and red pepper flakes. Stir until well combined and bring back to a boil. Cover and let simmer for 5 more minutes.
Add chickpeas and kale and simmer 5 more minutes.
Stir in cilantro, simmer one more minute and serve!
Substitutions
- Lettuce- instead of kale, spinach works too- if you use spinach add it in at the end with the cilantro.
- Vegetables- Feel free to switch out vegetables. Green beans would be great. Also, if you don't have a certain vegetable, use more of another.
- Quinoa- I used a mixed quinoa blend, but you could use any quinoa for this recipe.
- Beans- Don't have chickpeas? Feel free to use another white bean.
Variations
- Spicy - add 1 chopped jalapeno with the other vegetables.
- Non- vegetarian- use chicken broth and 2 cups shredded chicken instead of vegetable broth and chickpeas.
Equipment
- sharp knife
- cutting board
- large pot
Storage
This makes great leftovers and in some ways is even better the next day. The flavors really soak in and it's delicious! Store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
Top tip
Don't overcook the vegetables! No one likes mushy vegetables, so don't cook them longer than directed.
Quinoa Soup with Vegetables
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion large
- 2 Tablespoons garlic minced
- 5 cups vegetable broth
- 28 oz can diced tomatoes
- 30 oz chickpeas canned
- ⅓ cup lime juice
- ⅔ cup quinoa rinsed
- 3 cups chopped zucchini and/or yellow summer squash
- 2 colored bell peppers
- 1 Tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 pinch of red pepper flakes
- 1 cup kale
- ⅓ cup chopped cilantro
Instructions
- Heat olive oil over medium heat in a large pot. Mince (chop finely) onion then add to pot. Add the minced garlic and cook for 5 minutes, stirring occasionally.
- Add the vegetable broth, lime juice and quinoa. Bring to a boil then turn down to low and cover. Let simmer 12 minutes. While it simmers chop vegetables and cilantro.
- Add zucchini and/or summer squash, bell peppers, cumin, salt, pepper and red pepper flakes. Stir until well combined and bring back to a boil. Cover and let simmer for 5 more minutes.
- Add chickpeas and kale and simmer 5 more minutes.
- Stir in cilantro, simmer one more minute and serve!
Kristen Wood
Super hearty and comforting! Can't wait to make again! 🙂
Jacob
This was delicious and tasted delicious and healthy and was filling in a light way. I loved the flavors- not something I'd had in soup before and very good!