Skip to content

Vegetable Quinoa Soup

PIN Print

Oh quinoa, let us count the ways we love you! Garnish with as much parsley as you want to boost this soup's antioxidant content, or mix it up and swap parsley for cilantro. It comes courtesy of our friends at The Almond Eater.


2 cups water
1 cup quinoa
1 tbsp olive oil
4 garlic cloves
1 carrot stick
1 celery stalk
3 cups vegetable broth
1 tsp parsley
Pinch red pepper flakes
Optional: crushed croutons for topping

Per serving:
304 calories
9.5 g fat (1.5 g saturated)
703 mg sodium

How to Make It:

Step 1

In a pot, bring water to a boil and then add quinoa, turn heat down and simmer until quinoa has absorbed the water and is cooked through.

Step 2

Mince garlic and place in a pan with olive oil. Cook for a few minutes on medium heat and then add the chopped up carrots and celery. Cook those for 3-5 minutes and then add the quinoa and vegetable broth to the pan. Simmer on low for 15 minutes.

Step 3

Add the parsley and red pepper and mix everything together.
Pour into bowls, crush croutons overtop, and enjoy!

3.4/5 (101 Reviews)
Eat This, Not That!
Inspired by The New York Times best-selling book series, Eat This, Not That! is a brand that's comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more. Read more about Eat This