Quinoa and vegetable soup, the perfect healthy recipe, quick and easy

Quinoa soup is a quick, easy and healthy recipe. It is made with celery, carrots, turnip and onion, but you can use any seasonal vegetables you like. The important thing is to respect the cooking times of the quinoa and that the rest of the ingredients remain al dente. An important step in the preparation of the dish is the washing quinoa to remove saponin. If the soup is not to be consumed immediately, I advise you to keep the quinoa and the broth separately with the vegetables, in this way we avoid that the quinoa absorbs all the broth.

prescribing information

  • Preparation time: 7 minutes
  • Cooking time: 57 minutes
  • total time: 1 hour and 4 minutes
  • portions: 4
  • Category: main course
  • type of cuisine: international
  • calories: 117 kcal per 100 g

Quinoa soup ingredients for 4 people

  • 200 g of quinoa
  • 400 ml of vegetable broth
  • 1/2 stick of celery
  • 2 carrots
  • 1 onion
  • 1 turnip
  • 1 tablespoon of EVOO
  • salt
  • Pepper

For the vegetable broth:

  • 2 liters of water
  • 2 onions
  • 1 stalk of celery
  • 2 carrots
  • 1 turnip
  • 1 parsnip
  • 2 tomatoes
  • 2 tablespoons of EVOO
  • salt
  • Pepper
  • Fresh parsley
Monica Canova

How to make quinoa soup

In a pot with 2 liters of water, put the parsnips, turnip and peeled carrots, celery and tomatoes cut in half together with the onions cut into quarters. Bring to a boil and cook over low heat for 40 minutes. Filter and reserve.

PottageMonica Canova

Put the quinoa in a colander and wash it well under running cold water for a few minutes to remove the saponin well. Never let quinoa soak as it may absorb the saponin instead of eliminating it.

Wash the quinoa with water for a few minutesMonica Canova

In a saucepan with a tablespoon of EVOO, brown the quinoa for about 3 minutes. Remove and reserve.

Brown the quinoa in a saucepanMonica Canova

Add the rest of the extra virgin olive oil to the pan and heat over low heat. Wash, peel and cut the carrots, onion, celery and turnip into brunoise.

Cut the vegetables into brunoiseMonica Canova

Add to the pan, season with salt and pepper and brown for about 4 minutes. Personally I like vegetables al dente, but if we like them with a softer consistency, we can extend the cooking for a couple of minutes.

Stir-fried vegetables for quinoa soupMonica Canova

Add the quinoa and mix for a minute so that all the ingredients are well blended.

Stir-fried vegetables with quinoaMonica Canova

Cover with the vegetable broth and when it starts to boil, over low heat, cook for 10 minutes. Cooking time may vary by manufacturer, follow package directions.

Boil the quino with the broth for 10 minutesMonica Canova

Serve the quinoa soup accompanied by fresh parsley or fresh herbs to taste.

Quinoa soup decorated with parsleyMonica Canova

Easy prep overview

  1. Prepare the vegetable broth
  2. Put the water in a saucepan together with the turnip, carrots, tomatoes, celery, parsnips and onion
  3. Boil for 40 minutes and reserve
  4. Clean the quinoa with plenty of cold water
  5. Brown in a saucepan with a tablespoon of EVOO. Reserve
  6. Wash, peel and brown the turnip, celery, onion and carrots
  7. Season with salt and pepper and fry in a saucepan with a tablespoon of extra virgin olive oil for 4 minutes
  8. Add the quinoa and mix
  9. Cover with the broth and when it starts to boil, cook for 10 minutes.
  10. Serve the soup accompanied by parsley or fresh herb of your choice