Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic, bell pepper, and zucchini. Cook for an additional 3-4 minutes.
- Pour in the diced tomatoes with their juice and stir well. Allow the mixture to simmer for a couple of minutes.
- Add the quinoa to the pot and pour in the vegetable broth. Stir in the thyme, oregano, cumin, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked.
- Stir in the chopped spinach or kale and let it wilt into the soup.
- Add the lemon juice for a bright and fresh flavor. Adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Quinoa Vegetable Soup
Ingredients:
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
- Fresh parsley for garnish (optional)
This quinoa vegetable soup is not only delicious but also a great source of protein, fiber, and essential nutrients. Enjoy it as a comforting meal to warm you up on chilly winter days!
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