Veggie-Quinoa Soup

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Veggie-Quinoa SoupRecipe

Photo: Greg Dupree; Styling: Ginny Branch Stelling

Serves 8 (serving size: 1 1/3 cups)


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1 cup uncooked quinoa
2 tablespoons olive oil
1/4 cup diced white onion
1/4 cup diced carrot
1/4 cup diced red bell pepper
4 garlic cloves, sliced
1 teaspoon fresh rosemary, minced
3/4 teaspoon ground cumin
6 cups unsalted chicken stock
1/4 cup diced russet potato
1/4 cup diced peeled sweet potato
1/4 cup diced peeled celery root
1/2 cup diced zucchini
1/2 cup thinly sliced Brussels sprouts
1/4 cup roughly chopped fresh flat-leaf parsley
1 teaspoon kosher salt


Active: 45 Minutes
Total: 55 Minutes

1. Preheat oven to 325°F.

2. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.

3. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.

Created date

October 2016

Nutritional Information

Calories 144
Fat 4.8 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 7 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 353 mg
Calcium 27 mg
Sugars 3 g
Est. Added Sugars 0 g