Vegetable Quinoa Soup

Sugar Free Recipe

This is a hearty vegetable quinoa soup that is delicious as well as filling. Loaded with antioxidants and vitamins this winter soup has them coming back for seconds.

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2 tbsp olive oil
1 yellow onion, diced
1 carrot, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups chopped butternut squash
3 bay leaves
4 cans (14 1/2 oz ea) reduced sodium vegetable broth
2 15oz cans diced tomatoes
1 15oz can chickpeas, drained
1 cup quinoa
1 tbsp minced fresh rosemary
2 tsp minced fresh thyme
2 cups chopped kale, ribs and stems removed
salt and black pepper, to taste


Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.
Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.

Vegetable Quinoa Soup