30+ Delicious Quinoa Soup Recipes for Every Season

Quinoa, often hailed as a superfood, is a versatile ingredient that’s as healthy as it is delicious.

Packed with protein, fiber, and essential nutrients, quinoa is a fantastic addition to soups, turning a simple dish into a hearty, satisfying meal.

Whether you’re looking for a light lunch or a comforting dinner, quinoa soups offer a perfect blend of taste and nutrition.

In this blog, we’ve curated over 30 quinoa soup recipes that range from light and refreshing to hearty and filling.

These soups are not only easy to make but also customizable, making them ideal for various dietary preferences, including vegan, gluten-free, and low-carb diets.

Whether you’re craving a classic vegetable quinoa soup, a spicy quinoa and black bean option, or a creamy quinoa chowder, there’s a recipe for everyone.

With their protein-packed base and endless flavor combinations, quinoa soups will become your go-to for meal planning and weeknight dinners.

So, grab your soup pot and get ready to discover a world of quinoa-filled goodness!

30+ Delicious Quinoa Soup Recipes for Every Season

From earthy mushroom and quinoa blends to zesty spicy quinoa varieties, there’s no shortage of delicious quinoa soup recipes to explore.

These soups are not only nutritious but also versatile, allowing you to experiment with different vegetables, grains, and spices.

The combination of quinoa’s natural nuttiness and the richness of the broth creates a satisfying and filling meal that can be enjoyed year-round.

Whether you’re looking for a quick lunch or a hearty dinner, quinoa soups are the perfect answer to your cravings.

With over 30 different recipes to choose from, you’ll never run out of ways to enjoy this nutritious grain in soup form.

Hearty Quinoa & Vegetable Soup

This vibrant and wholesome quinoa vegetable soup is a perfect way to nourish your body with plant-based protein and a variety of vegetables. Packed with nutrient-dense ingredients like carrots, zucchini, and spinach, it’s an ideal comfort meal during colder months or when you’re craving something light yet filling. The addition of quinoa gives this soup a nice texture and boosts its protein content, making it a satisfying meal on its own.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 zucchini, diced
  • 1 cup spinach leaves
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Juice of 1 lemon (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for 2-3 minutes until fragrant.
  2. Add the carrots and zucchini, cooking for another 5 minutes until they start to soften.
  3. Stir in the quinoa, vegetable broth, diced tomatoes, thyme, paprika, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is fully cooked and the vegetables are tender.
  5. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
  6. For an extra burst of freshness, add a squeeze of lemon juice before serving.
  7. Serve hot with a sprinkle of fresh herbs or crusty bread.

This hearty quinoa and vegetable soup is not only nourishing but also quick to prepare, making it a great choice for a weeknight dinner or meal prep. With its wholesome ingredients and rich flavors, it’s sure to keep you feeling satisfied without being overly heavy. The quinoa adds a delightful crunch, while the vegetables contribute vibrant color and nutrition, making it a well-rounded, healthy soup that everyone can enjoy.

Spicy Quinoa & Black Bean Soup

Looking for a soup with a bit of kick? This spicy quinoa and black bean soup combines hearty quinoa with protein-packed black beans, making it a filling meal that is bursting with flavor. Perfect for spice lovers, this soup features a combination of chili powder, cumin, and jalapeños for a warming, slightly spicy dish. It’s simple to make and can be adjusted to suit your preferred spice level.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, diced (seeds removed for less heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until soft.
  2. Stir in the jalapeño and cook for another minute.
  3. Add the black beans, diced tomatoes, vegetable broth, quinoa, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
  4. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the quinoa is cooked and the flavors meld together.
  5. Taste and adjust seasoning, adding more chili powder or lime juice if desired.
  6. Serve the soup hot, garnished with fresh cilantro and lime wedges for a bright, zesty touch.

This spicy quinoa and black bean soup is a flavorful and satisfying dish, perfect for anyone craving a little spice in their life. The black beans offer a creamy texture while the quinoa provides a satisfying crunch, making it a perfect combination. With simple ingredients and the ability to adjust the heat level, this soup is ideal for a cozy meal on a chilly day or as a make-ahead lunch that you can enjoy throughout the week.

Creamy Quinoa & Coconut Soup

For those who prefer a creamy, rich soup, this quinoa and coconut soup offers a velvety texture combined with the subtle sweetness of coconut milk. The quinoa adds a slight chewiness, while the coconut milk makes the soup wonderfully smooth and creamy. Infused with ginger and garlic, this soup is both comforting and exotic, providing a unique flavor profile that’s perfect for those seeking something a little different.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
  • Squeeze of lime juice
• Instructions:
  1. In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing for about 5 minutes until fragrant and softened.
  2. Stir in the turmeric and cinnamon, cooking for another minute to toast the spices.
  3. Add the quinoa, coconut milk, vegetable broth, salt, and pepper. Bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the soup has thickened slightly.
  5. Taste and adjust the seasoning, adding more salt, pepper, or a squeeze of lime juice for extra brightness.
  6. Serve hot, garnished with fresh cilantro or parsley for a fresh touch.

The creamy quinoa and coconut soup is a comforting dish that blends the richness of coconut with the earthy flavor of quinoa. The addition of turmeric and cinnamon provides warmth and depth to the soup, making it both nourishing and aromatic. Perfect for those looking for a soup that offers something new and exciting, this dish is an excellent choice for any occasion where you want a comforting yet unique meal.

Quinoa & Lentil Soup with Kale

This quinoa and lentil soup is a nutrient powerhouse, combining protein-rich quinoa with hearty lentils and antioxidant-packed kale. The earthy flavors of the lentils, quinoa, and vegetables are enhanced by aromatic spices like cumin and coriander. Perfect for a healthy, filling meal, this soup is not only comforting but also rich in fiber, making it ideal for those looking to nourish their body with wholesome ingredients. It’s a satisfying vegetarian option that doesn’t skimp on flavor or texture.

• Ingredients:
  • 1/2 cup quinoa, rinsed
  • 1/2 cup green or brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 2 cups kale, chopped (stems removed)
  • Salt and pepper to taste
  • Lemon wedges, for serving
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, sautéing for 5-6 minutes until softened.
  2. Stir in the cumin, coriander, and smoked paprika, cooking for another minute to toast the spices.
  3. Add the quinoa, lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 minutes or until the lentils and quinoa are tender.
  4. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve the soup hot with a squeeze of fresh lemon juice for added brightness.

This quinoa and lentil soup is a wholesome, hearty dish that provides a perfect balance of protein, fiber, and vitamins. The combination of quinoa, lentils, and kale makes this soup incredibly satisfying while delivering a range of health benefits. It’s a great option for meal prepping or making a large batch to feed a crowd. Whether you’re looking to boost your plant-based protein intake or simply want a comforting, filling soup, this recipe checks all the boxes.

Thai-Inspired Quinoa & Coconut Soup

For a flavorful twist on traditional quinoa soup, try this Thai-inspired version with coconut milk, lime, and a touch of heat. The rich, creamy coconut broth is balanced with the freshness of lime and herbs, while the quinoa adds a delightful texture. This soup is fragrant and vibrant, with a subtle spiciness from red curry paste and ginger. It’s the perfect soup for those craving a tropical, zesty soup that packs a punch of flavor.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground turmeric
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 1-2 Thai bird’s eye chilies (optional for more heat)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add onion and red bell pepper, sautéing for 5-6 minutes until softened.
  2. Stir in the grated ginger and red curry paste, cooking for another 2 minutes to release the flavors.
  3. Add the quinoa, coconut milk, vegetable broth, soy sauce, brown sugar, and turmeric. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15-20 minutes, or until the quinoa is tender.
  4. Stir in the lime juice and fresh cilantro, and taste the soup for seasoning. Add salt, pepper, or more lime juice as desired.
  5. For an extra kick, slice the Thai bird’s eye chilies and add them to the soup, or serve them on the side for those who like it spicy.
  6. Serve the soup hot with additional cilantro on top and extra lime wedges for garnish.

This Thai-inspired quinoa and coconut soup is a delightful fusion of flavors that will transport you to the streets of Bangkok with its rich, creamy broth and bright, zesty accents. The quinoa adds a nice texture while the coconut milk gives the soup a smooth and velvety base. It’s an easy-to-make recipe that offers a unique taste and is perfect for those who enjoy bold, international flavors. The lime and cilantro elevate the soup to new heights, making each bite refreshing and satisfying.

Quinoa & Sweet Potato Soup

This quinoa and sweet potato soup is a comforting and filling dish, perfect for autumn or any time you’re craving a warm, nutrient-dense meal. The sweet potatoes provide natural sweetness and creaminess, while the quinoa adds a hearty, protein-packed texture. With fragrant herbs like thyme and rosemary, this soup is both soothing and satisfying, making it a great choice for a wholesome dinner or lunch.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup coconut milk (optional for creaminess)
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Add the diced sweet potatoes, vegetable broth, quinoa, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and cover.
  3. Simmer for 20-25 minutes until the quinoa is cooked and the sweet potatoes are tender.
  4. If you prefer a creamier soup, stir in the coconut milk and heat through for an additional 2-3 minutes.
  5. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your taste.
  6. Serve the soup hot, garnished with fresh parsley for a pop of color.

This quinoa and sweet potato soup is a comforting and nutritious dish that’s easy to make and full of flavor. The combination of creamy sweet potatoes and protein-packed quinoa creates a satisfying meal that will keep you full and warm. The earthy flavors of thyme and rosemary add a nice depth to the soup, while the coconut milk (optional) brings a touch of richness. It’s a perfect fall soup, but delicious enough to enjoy all year round.

Quinoa & Black Bean Soup

This quinoa and black bean soup is a hearty, protein-packed meal that brings together the rich flavors of black beans, quinoa, and spices. The earthy beans and quinoa provide a satisfying base, while the addition of cumin, chili powder, and lime infuses the soup with a zesty, bold flavor. It’s an easy-to-make vegetarian soup that’s as filling as it is flavorful. Perfect for meal prepping, it’s a nutritious and satisfying dish that can be enjoyed as a main course or a side.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups cooked black beans (or 1 can, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion, red bell pepper, and garlic, sautéing for 5-6 minutes until softened.
  2. Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook for another minute to release the spices’ aromas.
  3. Add quinoa, black beans, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the quinoa is cooked and tender.
  4. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
  5. Serve the soup hot, garnished with fresh cilantro and an extra lime wedge for squeezing.

This quinoa and black bean soup is an incredibly versatile dish that’s packed with protein, fiber, and bold flavors. The combination of quinoa and black beans provides a satisfying, nutritious base, while the spices bring a warmth and depth to the soup. It’s a perfect dish for both meat eaters and vegetarians alike. Whether you’re looking for a filling weeknight meal or a hearty lunch, this soup is a great choice that’s easy to make and deliciously comforting.

Quinoa & Chicken Soup

This quinoa and chicken soup is a comforting, protein-rich dish that combines tender chicken breast with quinoa, vegetables, and a flavorful broth. The quinoa adds a hearty texture, while the chicken provides a lean source of protein. The mix of carrots, celery, and onions brings a classic soup flavor, while herbs like thyme and rosemary make the soup aromatic and rich. This is a perfect recipe for a quick weeknight dinner or a satisfying lunch.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 chicken breasts (boneless, skinless)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh parsley, for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 5-6 minutes until softened.
  2. Stir in the garlic and cook for another minute.
  3. Add the chicken broth, quinoa, thyme, rosemary, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, add the chicken breasts, and simmer for 15-20 minutes, or until the chicken is cooked through and the quinoa is tender.
  5. Remove the chicken from the pot and shred it with a fork. Return the shredded chicken to the soup.
  6. Stir in fresh lemon juice for added brightness (optional).
  7. Serve the soup hot, garnished with fresh parsley.

This quinoa and chicken soup is a nourishing and satisfying meal that’s perfect for cooler days or when you need a comforting dish. The quinoa adds a wonderful texture and makes the soup more filling, while the chicken provides lean protein to keep you full. The aromatic herbs and vegetables create a rich, flavorful broth that’s both comforting and nourishing. It’s an easy-to-make recipe that can be enjoyed by the whole family, and the leftovers taste even better the next day.

Spicy Quinoa & Tomato Soup

This spicy quinoa and tomato soup is perfect for those who enjoy a bit of heat with their meals. The quinoa adds heartiness, while the tomatoes provide a tangy, rich base for the soup. With a kick of chili flakes and cayenne pepper, the soup has just the right amount of spice, making it both invigorating and comforting. Fresh herbs like basil and oregano round out the flavor profile, creating a delicious, zesty soup that’s perfect for a quick, satisfying meal.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz each) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
  • Fresh basil or parsley, for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
  2. Stir in the diced tomatoes, vegetable broth, oregano, basil, chili flakes, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  3. Stir in the quinoa and cook for an additional 15-20 minutes until the quinoa is cooked and tender.
  4. Taste and adjust seasoning with salt, pepper, or additional chili flakes if you like it spicier.
  5. Serve the soup hot, garnished with fresh basil or parsley.

This spicy quinoa and tomato soup is a flavorful and vibrant dish that will satisfy your craving for something warm and spicy. The quinoa adds a fulfilling texture to the soup, while the tomatoes provide a tangy and rich base. The chili flakes and cayenne give it a nice heat, but you can always adjust the spice level to suit your preference. Whether you enjoy it as a light meal or a side dish, this soup is a perfect choice for those who love bold flavors and a little extra kick in their bowl.

Quinoa & Sweet Potato Soup

This quinoa and sweet potato soup is a nutrient-packed, hearty dish that combines the earthy sweetness of roasted sweet potatoes with the protein-rich quinoa. The creamy texture of the sweet potatoes pairs beautifully with the lightness of quinoa, making this soup both filling and satisfying. With a dash of ginger and cumin, it has a slight warmth and depth of flavor, perfect for cold weather. This vibrant, colorful soup is also vegan and gluten-free, making it a wonderful option for a variety of dietary preferences.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
  2. While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-6 minutes until softened.
  3. Stir in the ground ginger and cumin, cooking for another minute until fragrant.
  4. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the quinoa and roasted sweet potatoes. Simmer for another 15-20 minutes until the quinoa is cooked and the soup reaches your desired consistency.
  6. Taste and adjust the seasoning with salt and pepper.
  7. Serve hot, garnished with fresh cilantro.

This quinoa and sweet potato soup is a comforting and nutritious dish that’s perfect for a cold evening or when you’re looking for a wholesome, filling meal. The combination of roasted sweet potatoes and quinoa creates a satisfying texture and balance, while the spices enhance the flavors and add warmth. This soup is not only vegan and gluten-free but also packed with vitamins and minerals, making it an excellent choice for a healthy, delicious meal. Enjoy it as a light dinner or a side dish that will leave you feeling nourished and full.

Quinoa & Kale Soup

This quinoa and kale soup is a wholesome, nutrient-dense meal full of flavor and health benefits. The earthy kale, packed with vitamins, pairs perfectly with the protein-rich quinoa to create a filling, hearty soup. The combination of garlic, onions, and lemon creates a savory yet slightly tangy broth that brings everything together. This soup is vegan and gluten-free, making it an ideal choice for those with dietary restrictions. It’s a wonderful, low-calorie, yet satisfying meal option for lunch or dinner.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups kale, chopped (stems removed)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
  2. Stir in the dried thyme and crushed red pepper flakes (if using) and cook for another minute.
  3. Add the vegetable broth, quinoa, and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the quinoa is cooked.
  4. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is tender.
  5. Add the lemon juice and season with salt and pepper to taste.
  6. Serve the soup hot, garnished with extra lemon wedges or fresh herbs, if desired.

This quinoa and kale soup is a light yet filling dish that’s perfect for those looking to eat healthy without sacrificing flavor. The combination of hearty quinoa and nutritious kale makes it both satisfying and nutrient-packed, while the lemon juice adds a fresh zing to the broth. This soup is not only comforting but also highly customizable with your favorite spices or additional veggies. It’s a perfect meal for a cozy lunch or dinner, especially for anyone following vegan or gluten-free diets.

Quinoa & Lentil Soup

This quinoa and lentil soup is a powerhouse of nutrition, offering a rich source of protein, fiber, and essential nutrients. The earthy lentils blend seamlessly with quinoa, creating a hearty and filling soup. The warming spices like turmeric, cumin, and cinnamon elevate the flavors, giving the soup a depth and richness that’s perfect for any time of year. This recipe is also vegan and gluten-free, making it an excellent choice for those with dietary preferences or restrictions. It’s a perfect, satisfying meal that’s easy to make and packed with goodness.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 cup dried green or brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • Salt and pepper to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
  2. Stir in the turmeric, cumin, and cinnamon, cooking for another minute until the spices become fragrant.
  3. Add the lentils, quinoa, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender and the quinoa is cooked.
  4. Season with salt and pepper to taste.
  5. Serve the soup hot, garnished with fresh parsley.

This quinoa and lentil soup is a nutrient-dense, satisfying meal that’s packed with plant-based protein and fiber. The lentils and quinoa make for a filling, hearty base, while the spices bring warmth and complexity to the dish. This soup is vegan, gluten-free, and ideal for meal prepping, as it stores well in the refrigerator. It’s an easy, flavorful soup that works as a standalone dish or a side, and it’s perfect for anyone looking to add more plant-based meals to their diet.

Spicy Quinoa & Black Bean Soup

This spicy quinoa and black bean soup is a flavor-packed, protein-rich meal that’s perfect for those who enjoy a little heat in their dishes. The combination of quinoa, black beans, and a medley of vegetables creates a satisfying, hearty soup that will leave you feeling full and nourished. The added kick from jalapeños and chili powder makes this soup extra exciting, while the lime juice adds a zesty, refreshing finish. Vegan, gluten-free, and easy to make, this soup is perfect for busy weeknights or meal prep.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-2 jalapeños, seeded and chopped (adjust to heat preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeños, sautéing for 5-6 minutes until softened.
  2. Stir in the cumin and chili powder, cooking for another minute until fragrant.
  3. Add the vegetable broth, quinoa, black beans, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the quinoa is cooked and the soup has thickened slightly.
  4. Season with salt and pepper to taste.
  5. Stir in the lime juice and cook for another minute.
  6. Serve hot, garnished with fresh cilantro.

This spicy quinoa and black bean soup is a perfect blend of flavors, offering a satisfying balance of heat, earthiness, and freshness. The quinoa and black beans provide a hearty base, while the spices elevate the dish with their warmth and complexity. It’s a versatile soup that can be enjoyed on its own or paired with your favorite toppings like avocado, sour cream, or tortilla chips. This recipe is not only vegan and gluten-free but also quick and easy to prepare, making it an excellent choice for busy days when you want a wholesome, flavorful meal.

Quinoa & Roasted Tomato Soup

This quinoa and roasted tomato soup is a delicious twist on the classic tomato soup. The natural sweetness of the roasted tomatoes adds depth and complexity, while the quinoa provides a satisfying texture and boosts the protein content. The soup is velvety smooth, with a tangy finish from the balsamic vinegar and a touch of basil for freshness. This recipe is perfect for those looking for a comforting, yet nutritious alternative to traditional tomato soup. Vegan and gluten-free, it’s perfect for a cozy meal any day of the week.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 4 cups cherry or Roma tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are caramelized and soft.
  2. While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-6 minutes until softened.
  3. Add the vegetable broth to the pot and bring it to a simmer. Once the tomatoes are roasted, add them to the pot along with the balsamic vinegar. Simmer for another 10 minutes to allow the flavors to meld.
  4. Stir in the quinoa and dried basil. Cook for 15-20 minutes until the quinoa is tender.
  5. Blend the soup using an immersion blender or in batches using a regular blender until smooth and creamy.
  6. Serve hot, garnished with fresh basil.

This quinoa and roasted tomato soup is the perfect balance of comforting flavors and healthy ingredients. The natural sweetness of the roasted tomatoes combined with the quinoa’s nutty texture makes for a hearty and satisfying meal. The balsamic vinegar adds a layer of tanginess that elevates the dish, and the basil brings in a touch of freshness. This soup is great on its own or paired with a side of crusty bread for a complete meal. It’s a simple, yet elegant dish that’s vegan, gluten-free, and packed with flavor and nutrients.

Quinoa & Mushroom Soup

Quinoa and mushroom soup is a savory, earthy soup that’s rich in flavor and texture. The mushrooms add depth and umami, while the quinoa provides protein and a light, fluffy texture. A mix of fresh thyme, garlic, and vegetable broth creates a flavorful base for this hearty soup, making it perfect for colder months. This recipe is vegan, gluten-free, and easy to prepare, offering a warm and satisfying meal that can be enjoyed any time of the year. The mushrooms bring a rich, meaty quality, making it a wonderful vegetarian option.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups mushrooms, sliced (button, cremini, or your choice)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
  2. Add the sliced mushrooms and cook for 8-10 minutes, until the mushrooms release their moisture and become browned.
  3. Stir in the thyme, then add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
  4. Add the quinoa and cook for an additional 15-20 minutes until the quinoa is tender.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This quinoa and mushroom soup is a hearty, comforting dish that’s perfect for mushroom lovers. The rich umami flavor of the mushrooms pairs beautifully with the nutty quinoa, making it a satisfying and nourishing meal. The fresh thyme adds an aromatic touch, while the vegetable broth creates a flavorful base. It’s a simple yet flavorful soup that’s ideal for any occasion, and it can easily be made ahead for meal prep. This recipe is vegan, gluten-free, and sure to warm you up from the inside out.

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