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This Quinoa Vegetable Soup, made with summer vegetables, is quick and easy. Light tasting, yet filling from the protein packed quinoa.
For me, soups on all year long. I don’t care how hot it is, soup is always a good choice. Especially quick and easy soups that don’t require having the stove on all day.
This Quinoa Vegetable Soup can be made in about 30 minutes, making it perfect for a weeknight meal. The flavors are light, the vegetables are packed with nutrition, and the quinoa is filling.
Truly, this Vegetable Soup with Quinoa is a meal in itself, but, it’s light enough to be an easy lunch that won’t weigh you down.
If you are looking to add even more staying power, serve it up with some crusty bread, garlic bread, or add some cooked macaroni noodles or orzo to the soup before serving.
A salad is always a good combo choice with soup as well.
Even the kids love this one. Now, that’s a win!
I’ve created this Quinoa Vegetable Soup soup to be enjoyed in the heat of summer, but believe me, you can enjoy this deliciousness into the cooler months too.
These days you can find fresh vegetables and herbs all year long in the grocery stores, but feel free to swap out for your favorites or what’s on sale.
Even a bag of frozen mixed vegetables would work in this soup and be just as tasty!
More vegan summer soups
- Cold Cucumber Soup
- Velvety Green Vegetable Soup
- Veggie Chili Soup
- Vegetable White Bean Soup
- Vegan Carrot Soup
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Quinoa Vegetable Soup
Recommended Equipment
Ingredients
- 2 large carrots peeled and diced
- 2 tablespoons balsamic vinegar divided
- 1 tablespoon coconut aminos or tamari or soy sauce
- 6 cups low-sodium vegetable broth
- 1 can (28 oz) diced tomatoes
- ½ cup dry quinoa
- 1 zucchini chopped (about 1 cup)
- 1 cup fresh or frozen peas
- 1 teaspoon salt or to taste
- 5-6 leaves fresh basil chopped
- 2 tablespoons chopped fresh parsley
Instructions
- In a soup pot over medium-high heat, heat ¼ cup vegetable broth. Add the diced carrot, 1 tablespoon balsamic vinegar and coconut aminos. Sauté for 7 to 8 minutes until liquid is absorbed.
- Add the diced tomatoes, remaining vegetable broth, and quinoa and bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Add the zucchini, peas, salt, basil, parsley and additional tablespoon of balsamic. Simmer another 3 to 4 minutes.
- Adjust seasoning as desired. Serve hot.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Lani Strom says
OMG! I am a vegan oil no sugar or flour and this was just up my alley .I increased it to 10 svgs and fell in love right away..Flavorful and downright delicious. This is definitely going to be a staple in our house. Thank you, thank you, thank you.
Jenn Sebestyen says
Wonderful! So happy you love it. Thank you, Lani!
Christine says
Thank you for this recipe! I’m making it for the second time this week. This time I’m adding leftover taco meat. It’s gonna be delicious!
Jenn S. says
Thank you, Christine! So glad to hear you love it. Enjoy!
Joanna Skolnick says
Jen could I do this in crock pot?
Jenn S. says
Probably, but it would only take a couple of hours. Delicate veggies that you don’t want to turn to mush. 🙂
Jessica says
This looks fantastic! I also love soup all year round!
Jenn S. says
Thanks, Jessica!
Bernadette says
Hi Jenn
Your quinoa vegetable soup is awesome. Even better the next day. What a great left over. Goes great with grilled cheese. I look forward to your next recipe. Thank you so much for sharing and all that you do. : )
Sincerely
Bernadette
Jenn S. says
Thank you so much, Bernadette! I’m so happy you love it! Thanks for stopping by to let me know…I appreciate it. Have a great week!
Alisa Fleming says
I love that this is made with ingredients I keep on hand. I just need to pick up some fresh basil!
Jenn S. says
Well, I wish I could send you some. I have so much basil taking over my garden right now. I’m not complaining though – I’m putting it in everything!
Anjali says
Quinoa is one of my favorite things to add to soups, especially when I’m cleaning my fridge out of veggies! Adding it to a pressure cooker! This looks lovely!
Jenn S. says
Great idea, Anjali. This soup could probably be made with 1-2 minute time in the pressure cooker. Can’t be that!
Gin says
Ooh nice, balsamic! LOL I will totally just tell you now I’m stealing that. This soup looks wonderful, perfect for a nice summer dinner!
Jenn S. says
Haha! Glad you love the sound of it, Gin! Balsamic is one of my favorite things – I could drink that stuff! 🙂
Uma says
I was thinking to make quinoa soup yesterday. Perfect timings. Thanks!
Jenn S. says
Oh perfect! I hope you love this one. Thanks, Uma!
Amy Katz from Veggies Save The Day says
I love soups that only take 30 minutes!
Jenn S. says
Right? Me too!! 🙂 Thanks, Amy!
Nicole Dawson says
I never knew anyone who didn’t like soup 🙂 but I’m with you Jenn, I could eat soup every day.
Jenn S. says
Yay! Soup Every Day! 🙂 Thanks, Nicole!
Strength and Sunshine says
Haha, I am the most anti-soup person 😛 Definitely not summer either! My mom was “yelling” at me to make some soup sometime soon….I had to let her down gently 😛
Jenn S. says
Oh, that’s too bad. You are missing out! I seriously could eat soup every day. Love it so much! Tell your mom to come on over to my house!! 🙂