Welcome to a recipe that proves vegetarian meals can be incredibly satisfying and packed with flavor! This Vegetarian Quinoa Soup is a vibrant, hearty dish that feels like a warm hug in a bowl. Inspired by the rustic charm of Italian minestrone, it’s loaded with fresh vegetables and the nutritional powerhouse, quinoa. Quinoa not only adds a wonderful texture but also provides a complete protein, making this soup a truly balanced meal. It's wonderfully versatile, easily adaptable to whatever seasonal vegetables you have on hand. Get ready to create a simple, healthy, and delicious soup that will become a staple in your kitchen!
Vegetarian Quinoa Soup
Ingredients for Vegetarian Quinoa Soup
- 60 g quinoa (4 tablespoons)
- 1 carrot
- 1 onion
- 2-3 celery stalks
- 1 tomato
- 2 potatoes
- 1 cup shredded early cabbage
- 25 g olive oil
- 1 teaspoon Herbes de Provence blend (oregano, thyme, rosemary)
- salt, black pepper, green onions
- filtered water
How to Make Vegetarian Quinoa Soup
Add the chopped vegetables to the hot oil.
Sauté over medium heat for 7-10 minutes.
Dice a ripe red tomato into small cubes and add it to the pot.
Thinly slice the onion into half-rings. Scrape the carrot with a vegetable peeler, wash thoroughly, and grate on a coarse grater. Finely chop the celery stalks and leaves. Pour olive oil into a heavy-bottomed pot and heat it up. Add the chopped vegetables to the hot oil.
Sprinkle the vegetables with sea salt or regular salt to help them soften. Sauté over medium heat for 7-10 minutes. This mixture of vegetables for a soup or stew is called soffritto (a classic Italian flavor base of sautéed vegetables) in Italy.
Dice a ripe red tomato into small cubes and add it to the pot. You can substitute fresh tomatoes with canned diced tomatoes in their own juice. This is especially relevant in spring and early summer.
Add a teaspoon of dried Herbes de Provence mixture.
Add the diced potatoes to the pot.
Shred the early cabbage into thin strips no wider than 5 millimeters.
Add a teaspoon of a dry Herbes de Provence blend. If you don’t have this blend, add a little dried or fresh thyme, rosemary, and a pinch of oregano. Sauté the vegetables with the diced tomato and herbs for another 5 minutes. Do not increase the heat; let the vegetables stew without burning.
Peel the potatoes and cut them into small cubes. Add the diced potatoes to the pot. New potatoes just need a good scrub with an abrasive sponge; small ones can be left whole, while larger ones can be cut into pieces.
Shred the early cabbage into thin strips, no wider than 5 millimeters. Add the shredded cabbage to the other ingredients.
Add the quinoa.
Pour in filtered or spring water (a little over one liter).
Cover the pot with a lid and cook over low heat for 15-20 minutes.
Add the quinoa. Depending on the supplier, you may need to rinse the grains. To prevent bitterness, cover it with cold water and then drain it through a sieve. Add the rinsed quinoa to the pot.
Pour in filtered or spring water (a little over one liter). You can substitute water with vegetable broth.
Add salt and ground black pepper to your taste. Bring to a boil. Cover the pot with a lid and cook over low heat for 15-20 minutes. During this time, both the chopped vegetables and the quinoa will be cooked through.
Sprinkle with finely chopped green onions and ground black pepper. Serve hot or warm.
Ladle the hot soup into bowls. Sprinkle with finely chopped green onions and ground black pepper. Serve hot or warm.
And there you have it—a beautiful, steaming bowl of Vegetarian Quinoa Soup, ready to nourish and comfort you. This recipe is a fantastic way to celebrate the simplicity of fresh ingredients. For serving, feel free to get creative! A drizzle of extra virgin olive oil, a sprinkle of fresh parsley, or a side of crusty bread for dipping are all wonderful additions. If you're not strictly vegan, a spoonful of plain yogurt or a grating of Parmesan cheese can add a lovely creamy tang. Enjoy this delightful soup for a light lunch or a cozy dinner, and don't hesitate to experiment with different vegetables each season. Happy cooking!
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