Hearty Spring Vegetable and Quinoa Soup
A nutritious and filling soup packed with fresh spring vegetables and protein-rich quinoa, perfect for a light meal or as a starter.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2) medium carrots, diced
- (2) stalks celery, diced
- (1) medium zucchini, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) peas (fresh or frozen)
- (1 cup) corn (fresh or frozen)
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (6 cups) vegetable broth
- (1 cup) quinoa, rinsed
- (1 tablespoon) lemon juice
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for about 5 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for another minute until fragrant. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
Add 2 medium carrots, diced, and 2 stalks of diced celery to the pot. Cook for 5 minutes, stirring occasionally.
- 5
Add 1 medium zucchini, diced, 1 cup of trimmed and cut green beans, 1 cup of peas, and 1 cup of corn. Stir well to combine.
- 6
Season the vegetables with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 7
Pour in 6 cups of vegetable broth and bring the mixture to a boil.
- 8
Once boiling, add 1 cup of rinsed quinoa. Reduce heat to low and cover the pot.
- 9
Simmer for about 20 minutes, or until the quinoa is cooked and the vegetables are tender.
- 10
Stir in 1 tablespoon of lemon juice and 1/4 cup of chopped fresh parsley before serving.
Recipe actions