Quinoa Veggie Soup
Hey friends! Today, I bring you a super simple and delicious hearty quinoa veggie soup. Its super healthy, full of nutrients and both dairy and gluten free. I’ll be honest, I never liked soup growing up. To me, it was extremely boring and seemed to only be eaten when sick. I also was under the misconception that soups were really hard to make which is totally false. Now, I often make soups and I enjoy them at all times of the day and in all seasons. Just because its summer, doesn’t mean you cant enjoy the comfort of a warm bowl of soup!
Total Time: approx. 40 minutes
Servings: 4
Ingredients
3/4 cup rinsed quinoa
5 cups of vegetable stock (Can use bouillon cube and water to substitute)
2 large carrots diced
2 celery stalks diced
1 medium onion diced
6 diced mushrooms
4 garlic cloves finely diced
1/3 cup chopped cilantro
1 large zucchini diced
1/2 a fresh lemon’s fresh juice
1/2 tsp dried thyme
Salt & pepper to taste
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 tsp onion powder
2 bay leaves
2 tbsp olive oil
Instructions
- Add the olive oil to a large pot. Add all the veggies except the cilantro and mushrooms. Saute for 5-8 minutes.
- Add in all the seasonings. Saute another 2 minutes. Then add the quinoa, vegetable stock and bay leaves.
- Season generously with black pepper and salt. If using a bouillon cube then watch how much salt you add to the soup. You can always adjust later.
- Bring the soup to a boil then allow to simmer for about 20-25 minutes. Fifteen minutes into cooking the soup, add in the mushrooms. Check to see if quinoa and veggies are fully cooked after 20 minutes.
- Take out bay leaves before serving and add the fresh lemon juice and cilantro. Serve warm.
