12 Hearty Vegetable Soup with Quinoa Recipes

Zesty, wholesome, and utterly comforting, these 12 hearty vegetable soup with quinoa recipes are your ticket to a nourishing meal that doesn’t skimp on flavor. Perfect for those chilly evenings or when you’re craving something healthy yet satisfying, each bowl promises a delightful mix of textures and tastes. Dive into our roundup and discover your next favorite soup that’s sure to warm your heart and belly!

Spicy Vegetable and Quinoa Soup

Just when you think you’ve had every kind of soup out there, this Spicy Vegetable and Quinoa Soup comes along to shake things up. It’s hearty, healthy, and has just the right kick to keep things interesting.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder (adjust to taste)
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 2 medium carrots, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup spinach, roughly chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Stir in cumin and chili powder, cooking for another minute to toast the spices.
4. Pour in vegetable broth and bring to a boil.
5. Add quinoa, carrots, and bell pepper, reducing heat to simmer. Cover and cook for 15 minutes.
6. Stir in diced tomatoes and spinach, cooking uncovered for another 5 minutes until spinach wilts.
7. Season with salt and pepper to taste before serving.

Now, this soup is a texture lover’s dream with the quinoa’s chewiness against the soft vegetables. The spice level is just enough to warm you up without overpowering the other flavors. Try topping it with avocado slices or a dollop of Greek yogurt for an extra creamy contrast.

Creamy Coconut Vegetable Quinoa Soup

Even on the hottest summer days, there’s something comforting about a bowl of soup—especially when it’s as light and flavorful as this one. You’ll love how the creamy coconut milk pairs with the hearty quinoa and fresh veggies.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 carrot, diced (about 1/2 cup)
• 1 bell pepper, diced (any color)
• 4 cups vegetable broth (low-sodium preferred)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tsp turmeric (for color and health benefits)
• Salt and pepper to taste (start with 1/2 tsp salt)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
3. Stir in the carrot and bell pepper, cooking for another 5 minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil, then reduce heat to a simmer.
5. Add the rinsed quinoa and turmeric, stirring well to combine.
6. Cover and simmer for 15 minutes, or until the quinoa is tender and has ‘popped’ open.
7. Stir in the coconut milk and season with salt and pepper, heating through for 2-3 minutes.
8. Remove from heat and let sit for 5 minutes to thicken slightly.
9. Garnish with fresh cilantro before serving, if desired.

With its creamy texture and a hint of sweetness from the coconut milk, this soup is a delight. Try serving it with a squeeze of lime for an extra zing, or top with avocado slices for added richness.

Roasted Garlic and Vegetable Quinoa Soup

Hey, you know those days when you crave something hearty yet healthy? This roasted garlic and vegetable quinoa soup is your answer—packed with flavor and so easy to whip up.

Ingredients

• 1 cup quinoa (rinsed well)
• 2 tbsp olive oil (or any neutral oil)
• 1 head garlic (roasted, for depth of flavor)
• 1 large carrot (diced, about 1 cup)
• 1 medium zucchini (diced, about 1 cup)
• 4 cups vegetable broth (low sodium, adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (for a bright finish)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the carrot and zucchini, sautéing for 5 minutes until slightly softened.
3. Squeeze the roasted garlic cloves into the pot, stirring to combine with the vegetables.
4. Add the rinsed quinoa and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.
5. Stir in salt, pepper, and lemon juice. Taste and adjust seasoning if needed.

Unbelievably creamy from the quinoa and bursting with roasted garlic goodness, this soup is a hug in a bowl. Try topping it with a sprinkle of fresh herbs or a dollop of yogurt for an extra layer of flavor.

Curried Vegetable Quinoa Soup

Warm up your kitchen with this cozy Curried Vegetable Quinoa Soup. It’s packed with flavor and so easy to make, you’ll want to whip it up on repeat.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 cups mixed vegetables (carrots, bell peppers, and zucchini work well)
• 1 can (14 oz) coconut milk
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add rinsed quinoa to the pot, stirring to coat with the spices.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Add mixed vegetables and coconut milk, stirring to combine.
8. Continue to simmer uncovered for another 10 minutes, or until vegetables are tender.
9. Season with salt and pepper to taste before serving.

Now you’ve got a soup that’s creamy, hearty, and just the right amount of spicy. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Mexican Style Vegetable Quinoa Soup

Feeling like you need a hearty yet healthy meal to power through your week? This Mexican Style Vegetable Quinoa Soup is packed with flavors and nutrients, making it the perfect dish for any day.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup quinoa, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in diced bell pepper and cook for another 2 minutes.
4. Add rinsed quinoa, black beans, diced tomatoes, vegetable broth, cumin, and chili powder to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until quinoa is cooked.
6. Season with salt to taste before serving.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

With its rich texture and vibrant flavors, this soup is a crowd-pleaser. Try topping it with avocado slices or a dollop of sour cream for an extra creamy touch.

Thai Inspired Vegetable Quinoa Soup

Here’s a cozy bowl of Thai Inspired Vegetable Quinoa Soup that’s packed with flavors and nutrients. You’ll love how easy it is to whip up this comforting dish on a busy weeknight.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (like carrots, bell peppers, and zucchini), chopped
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp lime juice
• 1 tsp red curry paste (or more for extra heat)
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onions, garlic, and ginger. Sauté for about 3 minutes, until the onions are translucent.
3. Stir in the quinoa and toast for 1 minute to enhance its nutty flavor.
4. Pour in the vegetable broth and coconut milk, stirring to combine.
5. Add the mixed vegetables, soy sauce, lime juice, and red curry paste. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the vegetables are tender.
7. Adjust the seasoning with more soy sauce or lime juice if needed.
8. Garnish with fresh cilantro before serving.

You’ll enjoy the creamy texture and the perfect balance of spicy, tangy, and savory flavors in this soup. Try topping it with extra lime wedges or a sprinkle of crushed peanuts for added crunch.

Italian Minestrone Quinoa Soup

Mmm, there’s nothing like a hearty bowl of soup to make you feel all warm and fuzzy inside, especially when it’s packed with the goodness of quinoa and classic Italian flavors. This Italian Minestrone Quinoa Soup is your go-to for a nutritious, comforting meal that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, adjust to taste
• 1 cup chopped spinach
• 1 can (15 oz) cannellini beans, drained and rinsed

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté for 2-3 minutes until fragrant.
3. Stir in carrots, celery, and zucchini, cook for another 5 minutes until slightly softened.
4. Pour in diced tomatoes and vegetable broth, bring to a boil.
5. Add quinoa, basil, and oregano, reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in spinach and cannellini beans, cook for an additional 5 minutes until spinach is wilted.
7. Season with salt and pepper to taste before serving.

Warm, comforting, and packed with textures from the quinoa and veggies, this soup is a meal in itself. Serve it with a sprinkle of Parmesan or a slice of crusty bread for an extra touch of Italian flair.

Moroccan Spiced Vegetable Quinoa Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Moroccan Spiced Vegetable Quinoa Soup is a bowl full of warmth and flavor. You’ll love how the spices blend together to create a comforting dish that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• 1 large carrot, diced
• 1 medium zucchini, diced
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in ground cumin, ground coriander, ground cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add diced carrot and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
5. Pour in vegetable broth and bring the mixture to a boil.
6. Add rinsed quinoa and diced tomatoes to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked.
7. Season with salt to taste. Tip: Start with 1/2 tsp and adjust as needed.
8. Garnish with fresh cilantro before serving. Tip: For extra flavor, add a squeeze of lemon juice.

Rich in textures and flavors, this soup is a delightful mix of soft quinoa, tender vegetables, and aromatic spices. Serve it with a side of crusty bread for a complete meal that’s sure to impress.

Autumn Harvest Vegetable Quinoa Soup

Even as the leaves start to turn, there’s nothing like a warm bowl of soup to make you feel cozy. This Autumn Harvest Vegetable Quinoa Soup is packed with seasonal veggies and protein-rich quinoa, making it a hearty and healthy choice for those crisp fall days.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 sweet potato, peeled and diced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper, adjust to taste
• 2 cups kale, stems removed and chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, carrots, celery, and sweet potato. Cook for another 5 minutes, stirring occasionally.
4. Add the quinoa, vegetable broth, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked.
6. Stir in the kale and cook for another 5 minutes, until the kale is wilted.
7. Tip: For extra flavor, toast the quinoa in a dry pan before adding it to the soup.
8. Tip: If the soup is too thick, add more broth or water until you reach your desired consistency.
9. Tip: Serve with a sprinkle of grated Parmesan cheese for a salty, umami boost.

Delightfully hearty and flavorful, this soup is perfect with a slice of crusty bread for dipping. The quinoa adds a nice chew, while the kale brings a pop of color and nutrition. Try topping it with roasted pumpkin seeds for an extra crunch.

Spring Vegetable and Quinoa Soup

Unbelievably fresh and light, this Spring Vegetable and Quinoa Soup is your go-to for a quick, nutritious meal. You’ll love how the flavors come together, making it perfect for those breezy spring evenings.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 cup chopped asparagus (1-inch pieces)
• 1 cup fresh peas
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add carrots, celery, and onion. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add quinoa, vegetable broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Add asparagus and peas. Cook uncovered for 5 minutes until vegetables are tender.
6. Season with salt, pepper, and lemon juice. Stir well to combine.
7. Remove from heat and stir in parsley.

Here’s the deal: this soup is wonderfully hearty yet light, with a bright lemony finish that sings spring. Try topping it with a sprinkle of feta or a drizzle of olive oil for an extra layer of flavor.

Winter Warming Vegetable Quinoa Soup

You know those chilly winter nights when all you crave is something hearty yet healthy to warm you up from the inside out? This vegetable quinoa soup is your answer, packed with nutrients and flavors that’ll make you forget about the cold.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme (adjust to taste)
• 6 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chopped kale (stems removed)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and thyme; cook until fragrant, about 30 seconds.
4. Pour in vegetable broth and bring to a boil over high heat.
5. Add quinoa and diced tomatoes. Reduce heat to medium-low, cover, and simmer for 15 minutes.
6. Stir in kale and cook until wilted, about 5 minutes. Season with salt and pepper.
7. Remove from heat and let stand for 5 minutes before serving.

Fluffy quinoa and tender vegetables make this soup satisfying without being heavy. For an extra kick, top with a sprinkle of red pepper flakes or a dollop of pesto before serving.

Summer Garden Vegetable Quinoa Soup

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This summer garden vegetable quinoa soup is your go-to for a light yet satisfying meal, packed with fresh flavors and wholesome ingredients.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 cups fresh spinach
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onions and sauté for 3-4 minutes, until translucent.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Add diced carrots and zucchini, cooking for another 5 minutes, stirring occasionally.
5. Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
6. Add rinsed quinoa, salt, and black pepper, then reduce heat to a simmer. Cover and cook for 15 minutes.
7. Stir in fresh spinach and chopped basil, cooking for an additional 2 minutes, just until wilted.
8. Remove from heat and let sit for 5 minutes before serving.

Unbelievably fresh and vibrant, this soup boasts a perfect balance of textures—tender vegetables, fluffy quinoa, and a silky broth. Serve it with a sprinkle of extra basil on top or a side of crusty bread for dipping.

Conclusion

Ready to warm your heart and kitchen? These 12 hearty vegetable soup with quinoa recipes are perfect for nourishing meals any day. We hope you find a new favorite to add to your rotation. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!