Quinoa Vegetable Soup Recipe - Allrecipes.com
Quinoa Vegetable Soup Recipe
  • READY IN 1 hr

Quinoa Vegetable Soup

Recipe by  

"I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    35 mins
  • COOK

    25 mins
  • READY IN

    1 hr

Directions

  1. Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
  2. Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2008

This was very good and very easy! I added: mushrooms, lots of chopped fresh basil, a couple bay leaves, a dash of thyme and a can of white beans I left out: celery (didn't have it) and parsley (since I focused on basil instead) It turned out beautifully though I still thought it could use a bit more spice. Not sure what though. A jalapeno pepper might do it some good. I have a cold and this really hit the spot as a veggie soup remedy. If you don't want the quinoa to go mushy make sure you cook it just long enough for all the veggies to be tender. You'll see the quinoa is ready when it "pops" open and floats to the surface instead of being grounded on the bottom of the pot.

 
Most Helpful Critical Review
Jan 22, 2007

This was really not the best recipe I've ever made. The flavour of the soup was really nice, and definately an easy and quick meal to make, but I found teh quinoa totally fell apart and turned to mush, rathar than held it's shape, which also lead it to taking up the majority of the volume of the soup. If I was to make this again, I would cook the quinoa separately and add it to bowl fulls of the soup, rathar than a one-pot deal. That way you would keep the nice "pop" than perfectly cooked quinoa has.

 
Sep 17, 2006

I used vegetable broth instead of chicken broth to make this recipe vegetarian. I cooked the soup for about an hour longer than the recipe calls for. The quinoa cooked down a lot and it made a nice, thick and creamy broth. I recommend serving this with thick slices of multi-grain bread.

 
Mar 05, 2009

Yummy! I love Quinoa and thought it was a great idea to make it into soup. I decided to use some extra herbs to give it some pep. A dash of cumin A pinch of basil A spot of red pepper flakes A thing of canned tomatoes (juice an all) and some shell noodles. I cooked the Quinoa in the veggie broth tomato/water after cooking the veggies a little. A little after that I added the pasta. I found that the Quinoa kept together this way and the pasta was not over done.

 
Nov 08, 2011

I haven't made this recipe...I just want to know what the big balls of stuff are in the picture???

 
Nov 14, 2006

I thought this soup was great...the cabbage made the soup slightly sweet. I used organic quinoa and I believe it improved the flavor too. I believe, though, this might please long-time vegetarians more. I will take leftover for lunch tomorrow. THis is a meal in itself.

 
Dec 12, 2006

I used a veggie broth and decresed the water and it came out more like a stew. Very easy and pretty delicious. I love quinoa

 
Sep 27, 2006

This was alright. I used about 5 or 6 carrots instead of just the one, and added a few cups of tomato juice with the chopped tomatoes. I used both red and white quinoa, which made this prettier, but the taste was just so so. I think that adding meat would make this better. Not bad by any means, but not amazing.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 893 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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