Venture beyond basic broth with these 27 delicious quinoa soup recipes that transform humble ingredients into crave-worthy comfort food. Whether you’re seeking quick weeknight dinners or cozy seasonal favorites, this roundup offers something for every home cook. Get ready to simmer, savor, and discover your new go-to bowl—let’s dive into these satisfying soups!
Hearty Quinoa and Vegetable Soup
Brace yourself for a nourishing bowl that’s both simple to make and deeply satisfying. This quinoa and vegetable soup delivers a complete meal in one pot, packed with protein and vibrant produce. It’s the perfect answer to a chilly day or a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 tsp dried thyme
– 1 tsp dried oregano
– 6 cups vegetable broth
– 1 cup quinoa, rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 cups chopped kale
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes to soften slightly.
5. Sprinkle in 1 tsp dried thyme and 1 tsp dried oregano, stirring for 30 seconds to toast the spices.
6. Pour in 6 cups vegetable broth and 1 cup rinsed quinoa, scraping the bottom of the pot.
7. Add 1 can undrained diced tomatoes and bring the mixture to a boil.
8. Reduce heat to a simmer, cover the pot, and cook for 15 minutes.
9. Stir in 2 cups chopped kale, 1 can drained cannellini beans, 1 tsp salt, and ½ tsp black pepper.
10. Simmer uncovered for 5 minutes until the kale wilts and the beans are heated through.
11. Remove the pot from heat and let it sit for 5 minutes to allow flavors to meld.
Enjoy the soup’s hearty texture, where tender quinoa and beans mingle with softened vegetables in a savory, herb-infused broth. Each spoonful offers a comforting balance of earthy flavors and subtle sweetness from the carrots and tomatoes. Elevate it by topping with a sprinkle of grated Parmesan or a squeeze of fresh lemon juice for a bright finish.
Lemon Chicken Quinoa Soup
This hearty soup combines tender chicken, nutty quinoa, and bright lemon for a satisfying meal. It’s quick to make and packed with protein and flavor, perfect for a busy weeknight or when you’re feeling under the weather.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 cups chicken broth
– ¾ cup quinoa, rinsed
– 1 tsp dried thyme
– 1 bay leaf
– ¼ cup fresh lemon juice
– ¼ cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks; sauté for 5 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb chicken breast pieces and cook for 4 minutes, stirring occasionally, until lightly browned on all sides.
5. Pour in 6 cups chicken broth and bring to a boil over high heat.
6. Stir in ¾ cup rinsed quinoa, 1 tsp dried thyme, and 1 bay leaf; reduce heat to medium-low and simmer uncovered for 15 minutes.
7. Remove the pot from heat and discard the bay leaf.
8. Stir in ¼ cup fresh lemon juice and ¼ cup chopped fresh parsley.
9. Season with salt and black pepper to taste, starting with ½ tsp salt and ¼ tsp pepper, then adjust as needed.
Keep the quinoa from overcooking by simmering just until tender—it should have a slight bite. For deeper flavor, brown the chicken well in step 4 before adding broth. Brighten the soup with lemon juice off the heat to preserve its fresh acidity.
Kick back with this comforting bowl: the quinoa adds a pleasant chewiness, while lemon cuts through the richness for a balanced, zesty finish. Serve it with crusty bread for dipping or top with extra parsley and a lemon wedge for a vibrant touch.
Spicy Southwestern Quinoa Soup
Unwind with this hearty, protein-packed soup that brings bold Southwestern flavors to your table in under an hour. It’s a one-pot wonder perfect for busy weeknights, combining quinoa, black beans, and corn with a spicy kick from chipotle peppers. You’ll love how the lime brightens the rich broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp chili powder
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can corn, drained
– 1 (14.5 oz) can diced tomatoes
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 tbsp ground cumin and 1 tsp chili powder, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 4 cups vegetable broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot to incorporate any browned bits.
6. Add 1 cup rinsed quinoa, 1 can black beans, 1 can corn, 2 minced chipotle peppers, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the soup to a boil over high heat, then reduce to a simmer and cover the pot.
8. Simmer for 20 minutes, or until the quinoa is tender and has released its spirals.
9. Remove the pot from heat and stir in 1/4 cup chopped cilantro and the juice of 1 lime.
10. Let the soup rest for 5 minutes to allow the flavors to meld before serving.
Kick back and enjoy the soup’s satisfying texture, with fluffy quinoa and tender beans in a smoky, slightly spicy broth. For a fun twist, top it with avocado slices, a dollop of sour cream, or crushed tortilla chips to add crunch. It reheats beautifully, making it ideal for meal prep or cozy leftovers.
Curried Coconut Quinoa Soup
Kick off your weeknights with this quick, creamy Curried Coconut Quinoa Soup. It’s a one-pot wonder that packs protein and flavor. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1 cup frozen peas
– 1 lime, juiced
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 small diced yellow onion and cook for 3-4 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 tbsp curry powder and toast for 1 minute to bloom the spices.
5. Pour in 1 cup rinsed quinoa and stir to coat for 1 minute.
6. Add 4 cups vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
8. Stir in 1 can coconut milk and 1 cup frozen peas.
9. Simmer uncovered for 5 minutes until peas are heated through.
10. Remove from heat and stir in juice of 1 lime.
11. Season with salt to taste.
Finish with a silky texture from the coconut milk and a bright zing from the lime. The quinoa adds a satisfying chew, while the curry provides warm depth. For a creative twist, top with crispy chickpeas or a dollop of yogurt.
Mushroom and Quinoa Soup
Hearty and wholesome, this mushroom and quinoa soup is a comforting one-pot meal. It’s packed with earthy flavors and protein-rich quinoa, making it a satisfying lunch or dinner. You can easily customize it with your favorite vegetables or herbs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 tsp dried thyme
– 6 cups vegetable broth
– 1 cup quinoa, rinsed
– 1 cup baby spinach
– Salt and pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium yellow onion, diced, and cook for 5 minutes until softened.
3. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Add 8 oz cremini mushrooms, sliced, and 1 tsp dried thyme; cook for 8 minutes until mushrooms release their liquid and brown slightly.
5. Pour in 6 cups vegetable broth and bring to a boil.
6. Add 1 cup quinoa, rinsed, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
7. Stir in 1 cup baby spinach and cook for 2 minutes until wilted.
8. Season with salt and pepper to taste, then remove from heat.
9. Ladle the soup into bowls and serve hot.
Warm and nourishing, this soup has a thick, brothy texture with tender quinoa and savory mushrooms. For a creamy twist, blend half the soup before adding the spinach, or top with a dollop of sour cream and fresh herbs.
Mexican Quinoa Tortilla Soup
Let’s make a hearty, protein-packed soup that’s ready in under an hour. This Mexican quinoa tortilla soup combines classic flavors with a nutritious twist, perfect for a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 (14.5 oz) can diced tomatoes
– 4 cups vegetable broth
– 1 cup quinoa, rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 lime, juiced
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
– 4 corn tortillas, cut into strips
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tbsp chili powder and 1 tsp ground cumin, toasting the spices for 30 seconds to enhance their flavor.
5. Pour in 1 can diced tomatoes with their juices and 4 cups vegetable broth, then bring to a boil.
6. Stir in 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
7. Add 1 can drained black beans and 1 can drained corn, then simmer uncovered for 5 more minutes.
8. Stir in juice from 1 lime and season with salt to taste.
9. While the soup simmers, preheat oven to 400°F and bake 4 tortilla strips on a baking sheet for 8-10 minutes until crisp.
10. Ladle the soup into bowls and top with diced avocado, chopped cilantro, and baked tortilla strips.
Keep it simple: this soup boasts a thick, stew-like texture from the quinoa and beans, with bright lime and earthy spices. For a creative twist, serve it with a dollop of sour cream or extra tortilla chips for crunch.
Quinoa and Lentil Soup with Spinach
You’ve likely craved a hearty, healthy soup that comes together without fuss. This quinoa and lentil version packs protein and greens for a satisfying one-pot meal. It’s simple, nourishing, and perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 6 cups vegetable broth
– 1 cup dried brown lentils, rinsed
– 1/2 cup quinoa, rinsed
– 4 cups fresh spinach
– 1 tbsp lemon juice
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tsp ground cumin and 1/2 tsp smoked paprika, toasting for 30 seconds to enhance flavor.
5. Pour in 6 cups vegetable broth and bring to a boil over high heat.
6. Add 1 cup rinsed brown lentils and 1/2 cup rinsed quinoa, then reduce heat to medium-low.
7. Simmer uncovered for 25 minutes, stirring occasionally, until lentils and quinoa are tender.
8. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
9. Remove from heat and stir in 1 tbsp lemon juice.
10. Season with salt and black pepper as needed.
On serving, the soup has a thick, stew-like texture with tender lentils and fluffy quinoa. The spinach adds a fresh pop of green, while lemon brightens the earthy spices. Try topping it with a dollop of Greek yogurt or crusty bread for extra heartiness.
Italian Quinoa Minestrone Soup
Nothing beats a hearty, healthy soup on a chilly day. This Italian quinoa minestrone is packed with vegetables and protein-rich quinoa for a satisfying meal that comes together quickly. It’s a modern twist on a classic that will become a weeknight staple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 6 cups vegetable broth
– 1 cup quinoa, rinsed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach, roughly chopped
– 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Sauté vegetables for 8 minutes, stirring occasionally, until onions are translucent and carrots soften.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can crushed tomatoes and 6 cups vegetable broth, stirring to combine.
6. Stir in 1 cup rinsed quinoa, 1 can cannellini beans, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring soup to a boil over high heat, then reduce heat to medium-low.
8. Simmer uncovered for 20 minutes, stirring occasionally, until quinoa is tender and has “popped” open.
9. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
10. Remove pot from heat and let soup rest for 5 minutes before serving.
But the texture is wonderfully hearty with tender vegetables and fluffy quinoa, while the flavors are robust and savory from the herbs and tomatoes. For a creative twist, serve it topped with a dollop of pesto or alongside crusty garlic bread for dipping.
Vegan Quinoa and Carrot Ginger Soup
Dive into a vibrant, plant-based soup that warms you from the inside out. This simple recipe combines earthy quinoa with the zesty kick of fresh ginger for a nourishing meal. It’s ready in under an hour, making it perfect for a quick, healthy lunch or dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 medium carrots, peeled and chopped
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 cup water
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant to release their flavors fully.
4. Add 4 chopped carrots and cook for 5 minutes, stirring occasionally, until they begin to soften.
5. Pour in 1 cup rinsed quinoa, 4 cups vegetable broth, and 1 cup water, then bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes until the quinoa is tender and has absorbed most of the liquid.
7. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine evenly.
8. Remove from heat and let sit for 5 minutes to allow flavors to meld before serving.
9. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro.
You’ll love the hearty texture from the fluffy quinoa paired with tender carrot pieces. The ginger adds a bright, spicy note that balances the savory broth beautifully. For a creative twist, top with a dollop of vegan yogurt or serve alongside crusty bread for dipping.
Quinoa and Black Bean Chili Soup
Every chilly evening demands a hearty, protein-packed soup that comes together quickly. This quinoa and black bean chili soup delivers bold flavors with minimal effort, perfect for busy weeknights. Expect a satisfying meal that’s both nutritious and comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup quinoa, rinsed
– 2 (15-oz) cans black beans, drained and rinsed
– 1 (28-oz) can diced tomatoes
– 4 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and 1 diced red bell pepper; cook for 3 minutes until softened.
4. Add 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper; toast for 30 seconds to release aromas.
5. Pour in 1 cup rinsed quinoa, 2 cans black beans, 1 can diced tomatoes, and 4 cups vegetable broth.
6. Season with 1 tsp salt and 1/2 tsp black pepper; stir to combine.
7. Bring the mixture to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 20 minutes, stirring halfway through, until quinoa is tender and has absorbed most liquid.
9. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
10. Serve immediately with lime wedges on the side for squeezing.
Hearty and thick, this soup boasts a robust texture from the quinoa and beans, with a smoky-spicy kick from the spices. For a creative twist, top it with avocado slices or a dollop of Greek yogurt to balance the heat. It stores beautifully in the fridge for up to 5 days, making leftovers just as delicious.
Creamy Quinoa and Cauliflower Soup
Just when you need a comforting yet nourishing meal, this creamy quinoa and cauliflower soup delivers. Jam-packed with protein and vegetables, it’s a one-pot wonder that comes together quickly for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 head cauliflower, cut into florets
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 cup water
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 head of cauliflower florets, 1 cup rinsed quinoa, 4 cups vegetable broth, and 1 cup water to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes, check that the quinoa is tender and the cauliflower is soft when pierced with a fork.
7. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer in batches to a blender, blending carefully while hot.
8. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy cream until fully incorporated.
9. Simmer the soup uncovered for 5 more minutes over low heat to thicken slightly.
10. Remove from heat and stir in 2 tbsp chopped fresh parsley.
11. Ladle the soup into bowls and serve immediately.
Outrageously creamy with a subtle nuttiness from the quinoa, this soup has a velvety texture that’s both hearty and light. For a creative twist, top it with crispy roasted chickpeas or a drizzle of chili oil to add a spicy kick. It reheats beautifully, making it perfect for meal prep throughout the week.
Tomato Basil Quinoa Soup
Zesty and nourishing, this tomato basil quinoa soup delivers comfort in a bowl. It’s a simple one-pot meal that comes together quickly with pantry staples. You’ll love its vibrant flavor and satisfying texture.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 cup quinoa, rinsed
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped
– 1/2 cup heavy cream
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, scraping the bottom to deglaze.
5. Add 1 cup rinsed quinoa, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the mixture to a boil, then reduce heat to low and cover the pot.
7. Simmer for 20 minutes, or until the quinoa is tender and has released its tails.
8. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream.
9. Heat for 2 more minutes until warmed through, then remove from heat.
Warm and velvety, this soup boasts a rich tomato base with fluffy quinoa throughout. The fresh basil adds a bright, herbal note that balances the creaminess. Serve it with crusty bread for dipping or top with extra basil and a sprinkle of Parmesan cheese.
Thai Coconut Quinoa Soup
Tired of the same old soups? This Thai coconut quinoa soup brings bold flavors and hearty texture to your table in under an hour. It’s a one-pot wonder that’s both nourishing and satisfying, perfect for a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, diced
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1 cup quinoa, rinsed
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp red curry paste
– 1 cup baby spinach
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 diced red bell pepper and cook for 3 minutes to soften slightly.
5. Pour in 4 cups vegetable broth and 1 can coconut milk, then bring to a simmer.
6. Stir in 1 cup rinsed quinoa, 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp red curry paste.
7. Reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and has absorbed most of the liquid.
8. Fold in 1 cup baby spinach and cook for 2 minutes until wilted.
9. Remove from heat and stir in ¼ cup chopped cilantro.
10. Serve hot, garnished with lime wedges.
Mildly creamy from the coconut milk, this soup has a satisfying chew from the quinoa and a bright, tangy kick from the lime. For extra heat, stir in an additional teaspoon of red curry paste before serving, or top with sliced jalapeños. It pairs beautifully with crusty bread or over a bed of steamed rice for a heartier meal.
Conclusion
Amazingly versatile, these 27 quinoa soup recipes offer cozy comfort and wholesome nutrition for every craving. We hope you find a new favorite to warm your kitchen! Give one a try, leave a comment telling us which you loved, and don’t forget to share this roundup on Pinterest to spread the soup love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
