Fall Vegetable Quinoa Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Course
Main Course, Soup
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Cuisine
American, Vegetarian, Vegan, gluten-free
Fall Vegetable Quinoa Soup
Description
Fall Vegetable Quinoa Soup features sweet potato, butternut squash, and chickpeas simmered in reduced-sodium vegetable broth with diced tomatoes. The addition of fresh rosemary and thyme gives aromatic depth while quinoa cooks directly in the soup, adding body and mild nuttiness. Kale stirred in near the end lends a slight chew and bright green color. The soup is gently cooked to allow the root vegetables to soften and blend their flavors with the herbs.
The soup offers a thick but brothy consistency, balancing soft sweet veggies with tender quinoa and leafy kale. It is served warm, making it a comforting choice during autumn or any time root vegetables are desired in soup form.
It freezes well; after cooling, transfer to a freezer-safe container for storage. Reheat on the stove or microwave until warmed through, maintaining the harmony of flavors and textures.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 carrot chopped
- 2 celery thinly sliced, stalks
- 3 cloves garlic minced
- 1 sweet potato peeled and chopped, large
- 2 cups butternut squash chopped
- 3 bay leaf
- 4 cans 14 1/2 oz each reduced-sodium vegetable broth
- 2 cans 15 oz each diced tomatoes
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cup quinoa
- 1 tablespoon rosemary minced fresh
- 2 teaspoons thyme minced fresh
- 2 cups kale ribs and stems removed, chopped
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.
- Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
- Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.
User Reviews
Overall Rating
4.8
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