Quinoa and vegetable soup

    (50)
    1 hour

    A light and virtuous soup featuring quinoa and lots of veg. Change the soup according to the veg you have to hand, and try adding your favourite flavour variations, like red chilli or lime juice and coriander instead of the parsley.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 115g quinoa
    • 1 carrot, diced
    • 1 stick celery, diced
    • 1/2 onion, finely chopped
    • 1/2 green pepper, seeded and chopped
    • 2 cloves garlic, crushed
    • 900ml chicken stock
    • 825ml water
    • 2 large tomatoes, finely chopped
    • 1/4 cabbage, chopped
    • salt and pepper to taste
    • 4 tablespoons chopped fresh parsley, for garnish

    Method
    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Heat the vegetable oil in a large pan over medium-high heat. Stir in the quinoa, carrot, celery, onion, green pepper and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
    2. Pour in the chicken stock, water, tomatoes and cabbage. Increase heat to high and bring to the boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before serving.
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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (44)

    by
    130

    This was really not the best recipe I've ever made. The flavour of the soup was really nice, and definately an easy and quick meal to make, but I found teh quinoa totally fell apart and turned to mush, rathar than held it's shape, which also lead it to taking up the majority of the volume of the soup. If I was to make this again, I would cook the quinoa separately and add it to bowl fulls of the soup, rathar than a one-pot deal. That way you would keep the nice "pop" than perfectly cooked quinoa has.  -  22 Jan 2007  (Review from Allrecipes US | Canada)

    by
    118

    This was very good and very easy! I added: mushrooms, lots of chopped fresh basil, a couple bay leaves, a dash of thyme and a can of white beans I left out: celery (didn't have it) and parsley (since I focused on basil instead) It turned out beautifully though I still thought it could use a bit more spice. Not sure what though. A jalapeno pepper might do it some good. I have a cold and this really hit the spot as a veggie soup remedy. If you don't want the quinoa to go mushy make sure you cook it just long enough for all the veggies to be tender. You'll see the quinoa is ready when it "pops" open and floats to the surface instead of being grounded on the bottom of the pot.  -  12 May 2008  (Review from Allrecipes US | Canada)

    by
    105

    I used vegetable broth instead of chicken broth to make this recipe vegetarian. I cooked the soup for about an hour longer than the recipe calls for. The quinoa cooked down a lot and it made a nice, thick and creamy broth. I recommend serving this with thick slices of multi-grain bread.  -  17 Sep 2006  (Review from Allrecipes US | Canada)

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