Simple, healthy and full of garlic and fresh herbs, this soup is a perfect weeknight go-to.
We went camping up North this past weekend with a few friends, and I mostly ate marshmallows and beer. Nothing wrong with that. However, I was ready for some veggies and quinoa when I got home.
I also started up again with my culinary classes this week, and after cooking for 5 hours I’m not eager to get back in the kitchen. A little chopping, a little simmering, and this soup is ready to go in less than an hour.
This soup is also fully customizable and can be made with whatever veggies you have in your fridge. I encourage you to substitute in what you like, and what is easy to find in your area this time of year.
Vegetable Quinoa Soup
- 2 Tbsp EVOO
- 2 carrots, chopped
- 3 ribs celery, chopped
- 1/2 large yellow onion
- 1 large sweet potato, peeled and diced
- 1/2 lb mushrooms, chopped
- 4 cloves garlic, finely minced
- 1 bay leaf
- 1 tsp dried oregano
- 2-3 sprigs fresh thyme
- pinch of dried red chili flakes
- 1/2 tsp fresh ground pepper
- 1/2 tsp salt
- 10 cups chicken or vegetable stock
- 1 cup uncooked quinoa
- 1/4 cup fresh chopped parsley
- In a large stockpot, over medium high heat add EVOO.
- When oil is hot, add onions, carrots, celery, sweet potato, mushrooms, and garlic. Stir to combine and continue to cook over medium-high for about 5 minutes stirring frequently.
- Add bay leaf, thyme, oregano, and S&P and stir to combine. Continue to cook over medium heat until onions are translucent about 5 more minutes.
- Add stock, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add quinoa and simmer for about 15-20 more minutes or until quinoa is cooked.
- Remove thyme sprig and bay leaf.
- Season with S&P to taste. Sprinkle with parsley and serve.