Description
This hearty Quinoa Tomato Soup is a warming and nutritious meal, perfect for cozy days. Packed with protein-rich quinoa, fresh vegetables, and savory herbs, this soup offers a comforting blend of flavors and textures that is both healthy and satisfying. Easy to prepare, it’s an excellent choice for a wholesome lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 1 cup quinoa
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Core Ingredients: Stir in the quinoa, vegetable broth, diced tomatoes (with juices), dried basil, and dried oregano. Mix well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 20 minutes, or until the quinoa is cooked and the vegetables are tender.
- Season to Taste: Remove the pot from heat and season the soup with salt and pepper according to your preference. Stir well.
- Serve Hot: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Rinse the quinoa before cooking to remove its natural bitterness.
- For a creamier texture, blend a portion of the soup and then mix it back in.
- Add fresh herbs like parsley or basil for enhanced flavor at the end of cooking.
- This soup stores well in the refrigerator for up to 4 days and freezes perfectly.
- To add protein, consider stirring in cooked beans or shredded chicken after cooking.
