Vegetable Quinoa Soup


Soup season is in full swing and I am loving every second of it!!  Yesterday I made a big pot of vegetable quinoa soup. This is a warming and very satisfying soup specially in winter!  You can make this soup without quinoa and substitute pasta.  I like to use quinoa because it’s a really nutritious superfood that provides a great source of protein. The grainy texture helps make this soup filling enough to provide a meal in itself.


3 tbsp olive oil

1 medium finely chopped onion

1-2 finely chopped jalapeno peppers

1 tbsp fresh ginger paste

1 tbsp fresh garlic paste

2 cups finely chopped carrots

1 cup finely sliced mushroom

1 medium zuchinni chopped

1 cup uncooked quiona

1/2 cup uncooked orzo

1 cup black beans

3-4 tbsp soy sauce

2-3 tbsp sriracha sauce

1-2 tbsp ketchup (optional)

14oz can vegetable stock

1-2 cup of water


Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion-green chillies and cool until tender. Add the garlic-ginger paste and cook for another 2-3 minutes. Add carrots, zuchinni, mushrooms and continue to saute for 4-5 minutes, stirring occasionally.

Add vegetable broth, water, quinoa and orzo. Cook until quiona and orzo are cooked approx. 25 minutes. Add black beans, soysauce, sriracha and ketchup.  Simmer for another 10-20 minutes. As with all soups, the longer you let the soup simmer and set, the more flavour the soup will develop.

Hope you enjoy and please share your experiences 🙂

Tips: You can add variety of vegetables to this soup. Adding one to two cups of whatever is in your fridge. You can also add variety of beans (chickpea, kidney beans, navy beans, etc)



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