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+ servings
Chunky vegetable quinoa soup in a white bowl.
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5 from 4 votes

Quinoa Vegetable Soup

A very light and fresh tasting summer vegetable soup, but very filling with the addition of the protein packed quinoa.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree, Soup
Cuisine: dairy free, gluten free, nut free, soy free, vegan
Servings: 6
Calories: 134kcal


  • 3 medium or 2 large carrots (peeled and diced)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tbsp coconut aminos (or tamari or soy sauce)
  • 6 cups vegetable broth
  • 28 oz can diced tomatoes
  • ½ cup quinoa
  • 1 zucchini (chopped) (about 1 cup)
  • 1 cup peas
  • 2 tsp salt
  • 5-6 leaves fresh basil (chopped)
  • 2 tbsp chopped fresh parsley


  • In a soup pot over medium-high heat, heat ¼ cup vegetable broth. Add the diced carrot, 1 tbsp balsamic vinegar and coconut aminos. Sauté for 7-8 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 tbsp of balsamic. Simmer another 3-4 minutes.
  • Adjust seasoning as desired. Serve hot.


Calories: 134kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1714mg | Potassium: 654mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10600IU | Vitamin C: 51.2mg | Calcium: 150mg | Iron: 4mg