- 2 Tablespoons Olive Oil
- 0.5 cup, diced Onion
- 3, minced Garlic Cloves
- 3 medium, diced Tomatoes
- 2 medium, diced Zucchinis
- 1, diced Green Bell Pepper
- 0.5 cup Quinoa
- 5 cups Chicken or Vegetable Broth
- 2 teaspoons, divided Sea Salt
- 0.5 teaspoon Ground Black Pepper
Comforting and vegetarian one-pot quinoa and vegetable soup!
When the temperatures get a bit cooler outside, a bowl of soup is always a good idea.
This soup is so easy to make, full of vibrant veggies and protein from the quinoa!
If you have any leftover veggies or protein like chicken, feel free to toss it into this soup!
Any vegetable will work but I really love the tomato, zucchini and bell pepper trio.
The veggies are soft but not overcooked and the quinoa makes this a complete and healthy meal.
Prep Your Veggies
Wash and dice the zucchinis and green bell pepper. Discard the ends of the zucchini and the top and core of the bell pepper.
Wash and dice the tomatoes, remove the cores at the stem ends.
Cut your onion in half, then peel one half and dice. You will need about 1/2 cup of diced onion.
Lastly, peel and mince the garlic cloves.
Get a Large Soup Pot
Add The Quinoa
Add The Broth
Simmer The Soup
Taste For Seasoning
Grab a spoon and taste the soup for seasoning.
At this point I usually season with another teaspoon of sea salt and 1/2 teaspoon black pepper.
Depending on how salty the store-bought broth is, it will be anywhere between 1/2 - 1 teaspoon of sea salt.
If you accidentally over-salted the soup, add 1/2 cup of water to the soup. It's always better to under-season than over-season.
It's best to serve soup in warm bowls.
To warm your bowls, either warm in the microwave for 30 seconds or warm in your 200°F oven for 3-5 minutes.
Ladle your soup into your warm bowls and garnish with fresh parsley, if desired.
The leftovers can be store in an air-tight container in the refrigerator for up to 3 days.