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Ingredients

1 cup quinoa
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Modify

Vegetable and Quinoa Soup

Created by: Howcan Team

Ingredients

1 cup quinoa
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Rinse the quinoa under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the quinoa, thyme, and oregano. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa and vegetables are tender.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Soup

Vegetable and Quinoa Soup is a hearty and nutritious dish that has been enjoyed for centuries. Originating in the Andean region of South America, quinoa has been a staple food for the indigenous people of Peru, Bolivia, and Ecuador. The soup gained popularity in the United States and Europe in recent years due to its health benefits and delicious flavor. Chefs around the world have put their own spin on the recipe, incorporating local vegetables and spices to create unique variations. The key to a great Vegetable and Quinoa Soup lies in the quality of the ingredients, with fresh vegetables and high-quality quinoa being essential. Today, some of the best versions of this dish can be found in health-conscious restaurants and cafes that prioritize using organic and locally-sourced produce. Whether it's a comforting bowl of soup on a cold winter day or a light and refreshing summer meal, Vegetable and Quinoa Soup continues to be a beloved dish for health-conscious food enthusiasts.

45 min

220 calories

Instructions

Rinse the quinoa under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the quinoa, thyme, and oregano. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa and vegetables are tender.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

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Modify

Vegetable and Quinoa Soup

Created by: Howcan Team

Ingredients

1 cup quinoa
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Rinse the quinoa under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the quinoa, thyme, and oregano. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa and vegetables are tender.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Soup

45 min

220 calories

Instructions

Rinse the quinoa under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the quinoa, thyme, and oregano. Season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa and vegetables are tender.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

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Vegetable and Quinoa Soup

Ingredients

Instructions

Instructions

Most popular recipes

Hawaiian Luau

Pistachio Kunafa

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Most recent recipes

No-Bake Oatmeal Energy Balls with Dried Cranberries and Coconut Flakes

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