Quinoa Vegetable Soup

Quinoa Vegetable Soup

44 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
Recipe by  Tiffany

“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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Adjust Servings

Original recipe yields 6 servings



  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 (44)

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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.



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.



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.

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Amount Per Serving (6 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 893 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Venison Vegetable Soup


next recipe:

Creamy Vegetable Soup