Quinoa Veggie and Herb Soup

As the chilly days roll in, there’s nothing quite like warming up with a hearty, nutritious bowl of soup. And what better way to stay cozy than with this Quinoa Veggie and Herb Soup? This delightful dish combines vibrant veggies, protein-packed quinoa, and a delicious blend of herbs, making it a go-to option for chilly evenings. Plus, with an optional boost of rotisserie chicken, it’s a versatile dish that can cater to all dietary preferences.

Here’s a closer look at this nourishing soup and why it deserves a spot in your meal rotation this season.

Why Quinoa?

Quinoa is not only a complete protein (it contains all nine essential amino acids) but is also rich in fiber, magnesium, and various vitamins and minerals. Adding it to this soup elevates the heartiness factor, making each bowl a satisfying meal in itself. It’s a great choice if you’re looking for a nutrient-dense ingredient that blends well with almost any flavor profile.

The Power of Fresh Vegetables and Herbs

This soup is packed with an array of veggies – carrots, celery, zucchini, and kale – each bringing its unique health benefits to the table. Carrots and zucchini provide essential vitamins like A and C, while kale adds a dose of antioxidants and fiber. Fresh herbs, like garlic and ground cumin, enhance the taste profile, making each spoonful burst with flavor.

The Recipe

Here’s everything you need to know to create this delicious, easy-to-make soup.

Ingredients

• Olive oil, garlic, and onion: The classic trio adds a base of richness and depth.
• Carrots, celery, zucchini, and kale: The backbone of the soup – hearty, flavorful, and packed with vitamins.
• Cannellini beans and quinoa: Protein-rich additions that make this soup both filling and wholesome.
• Chicken broth and spices: Chicken broth creates a savory base, while ground cumin and red pepper flakes add warmth and subtle spice.
• Lemon juice and rotisserie chicken (optional): Fresh lemon juice brightens the flavors, while shredded rotisserie chicken adds extra protein for a more substantial meal.

Directions

1. Sauté the Veggies: Start by heating olive oil in a large pan. Sauté the carrots, onions, celery, and garlic until they’re softened and aromatic. This base layer builds the soup’s flavor.
2. Add the Main Ingredients: Mix in zucchini, beans, tomatoes, quinoa, and broth. Season with cumin and red pepper flakes.
3. Simmer: Bring the soup to a boil, then let it simmer for about 15 minutes, allowing all the flavors to meld.
4. Finish with Kale and Lemon: Add kale, letting it wilt into the soup, and finish with a squeeze of lemon juice for brightness.
5. Optional Protein Boost: If you want extra protein, toss in shredded rotisserie chicken and stir to combine.

Why You’ll Love This Soup

The beauty of this recipe lies in its adaptability. Vegetarians can omit the chicken, and the soup still feels substantial thanks to the quinoa and beans. For those who crave a bit more kick, increase the red pepper flakes or add a sprinkle of chili powder.

With each bowl, you get a delightful medley of textures and flavors – from the hearty quinoa and tender veggies to the savory broth with a hint of lemon.

Final Thoughts

This Quinoa Veggie and Herb Soup is more than just a meal; it’s comfort in a bowl. Packed with nutrients, easy to make, and perfect for meal prep, it’s a recipe you’ll want to keep on repeat all season long. Serve it with a slice of crusty bread, and you have a cozy, nourishing meal that’s perfect for autumn and winter nights. Enjoy!

Quinoa Veggie and Herb Soup

---

• Author: Alice

Print Recipe

Pin Recipe

Description

Warm up with a bowl of this hearty and nutritious quinoa veggie and herb soup. Packed with vibrant veggies, beans, and quinoa, this dish is perfect for chilly days. Add tender rotisserie chicken for an optional protein boost!

---

Ingredients

– 3 tablespoons extra virgin olive oil
– 4 carrots, peeled and chopped
– 1 medium onion, chopped
– 4 stalks celery, thinly sliced
– 6 cloves garlic, thinly sliced
– Sea salt and ground pepper to taste
– 1 large zucchini or 2 small ones, sliced
– 1 can 15.5 ounces cannellini beans, rinsed and drained
– 2 cans 28 ounces each diced tomatoes
– 2 cups quinoa
– Ground cumin, to taste
– Crushed red pepper flakes, to taste
– 4 cups chicken broth
– A handful of kale, ribs removed and leaves sliced
– Juice from 1/2 a lemon
– Optional: rotisserie chicken tenderloin, shredded

---

Instructions

1. Heat the extra virgin olive oil in a large pan over medium-high heat.
2. Add the chopped carrots, onions, celery, and garlic to the pan. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables become soft.
3. Incorporate the sliced zucchini, rinsed cannellini beans, diced tomatoes, quinoa, and chicken broth into the mixture. Season with ground cumin and crushed red pepper flakes according to your taste.
4. Bring the soup to a boil and let it simmer for 15 minutes.
5. Add the sliced kale to the soup and stir until it wilts.
6. Squeeze the juice from half a lemon into the soup, and stir again.
7. If desired, you can add rotisserie chicken tenderloin for extra protein. Stir to combine.
8. Serve and enjoy! Top each bowl with a sprinkle of ground black pepper for an extra kick of flavor.