Quinoa Vegetable Soup

This hearty quinoa vegetable soup is a delicious, easy vegan dinner that's ready in less than 30 minutes. Perfect for fall and winter meal prep!

This post is sponsored by Bob’s Red Mill. All opinions are our own.

Quinoa makes for a filling, protein-rich soup ingredient that happens to be naturally gluten free! We also use it in this delicious quinoa mushroom stew – perfect for a chilly fall/winter evening.

We're thrilled to be partnering with Bob's Red Mill to bring you this recipe featuring their quinoa! We used their organic white quinoa in this recipe, but you could also use their red or tri-color quinoa. They also make quinoa flour, which you can use in gluten free baked goods!

As you likely know if you've been a longtime reader, we love Bob's Red Mill products. You can't beat their incredible range of products and extremely high quality! You can find many of their products in thousands of retailers across the country, and you can also order online.

A few recent recipes featuring Bob's Red Mill products include this Triple Berry Granola Crisp, Oatmeal Raisin Cookies and Raspberry Almond Cupcakes. What's your favorite Bob's Red Mill product? Let us know in the comments!

A few more ways to use Bob's Red Mill quinoa in vegan recipes:

• Thai Quinoa Peanut Salad
• Quinoa Stuffed Zucchini Boats
• Breakfast Quinoa with Berries and Coconut
• Quinoa Tabbouleh

Ingredients

• Olive oil or vegan butter
• Onion: yellow onion is best, but you can also use shallots (1 ½ cups diced = 1 medium yellow onion)
• Garlic
• Sweet potatoes: sweet potatoes add extra heartiness to this soup. You could also use carrots, squash or yellow potatoes.
• Vegetable broth
• Fire roasted tomatoes: look for no salt added. For a spicier soup, you can use fire roasted tomatoes with green chillies added!
• Bob's Red Mill Organic Quinoa: no pre-cooking required – just add the uncooked quinoa straight to the soup. Perfectly tender in about 15 minutes!
• Spinach: you can also use kale or another leafy green
• Parsley (optional)
• Lemon: fresh lemon juice is always best.
• Seasoning: Italian seasoning blend, salt, pepper: if you don't have an Italian seasoning blend on hand, use a mix of dried herbs like thyme, rosemary, oregano, etc.

Instructions

Sauté: Heat oil in a soup pot over medium heat. Add diced onion and sauté for 5-6 minutes, until softened. Add garlic and sauté for additional 2-3 minutes, stirring to prevent burning. Add sweet potato and cook for 3-4 minutes.

Simmer: Add the vegetable broth, fire roasted tomatoes, quinoa, Italian seasoning and salt. Stir well and bring to a boil. Cover and reduce heat to medium low. Simmer for 15 minutes, until the quinoa is cooked and the sweet potatoes are tender.

Serve: Stir in the spinach, parsley, black pepper and lemon juice. Cook until spinach is wilted. Enjoy hot! Optional toppings include red pepper flakes, vegan parmesan, additional fresh herbs and bread for dipping.

Storage

Let soup cool at room temperature, then transfer to an airtight container and refrigerate for up to 5 days. You may need to add a bit of extra broth when reheating. 

Freezer

Freeze in an airtight container for up to 6 months. Let defrost in the refrigerator overnight, then reheat in a pot over medium-low, stirring often, until completely warmed. You may need to add a bit of extra broth or water when reheating. 

More easy vegan soup recipes you'll love:

• Black Bean & Fire Roasted Tomato Soup
• Moroccan Chickpea Lentil Soup
• Easy Minestrone
• Lentil Sweet Potato Curry Soup
• Lemon Rice Soup

If you make this easy quinoa vegetable soup, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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