Creamy Quinoa And Vegetable Soup Recipes

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VEGETABLE SOUP WITH QUINOA



Vegetable Soup with Quinoa image

This soup is made mostly of alkaline vegetables and is great for a detox. I crumble brown rice crackers on it before serving.

Provided by HDKMN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 16

3 tablespoons olive oil
3 medium onions, chopped
2 green bell peppers, chopped
1 carrot, diced
1 stalk celery, diced
6 cloves garlic, minced
3 tablespoons ground cumin
1 teaspoon chili powder
1 (28 ounce) can crushed tomatoes
10 green chile peppers, seeded and minced
8 cups vegetable broth
1 (15 ounce) can chickpeas, drained
½ cup quinoa
salt and ground black pepper to taste
1 ½ cups frozen corn, thawed
1 avocado - peeled, pitted, and diced

Steps:

  • Heat oil in a large stock pot over medium heat. Stir in onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10 minutes.
  • Mix in crushed tomatoes and green chile peppers. Pour in broth, chickpeas, and quinoa. Season with salt and pepper. Bring to a boil; reduce heat to low and simmer for 30 minutes.
  • Mix corn into the soup until heated through, about 5 minutes. Serve in bowls and top with avocado.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 39 g, Fat 9.3 g, Fiber 8.2 g, Protein 7.8 g, SaturatedFat 1.2 g, Sodium 592 mg, Sugar 8.1 g

CHICKEN AND QUINOA SOUP



Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
  • Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

CREAMY QUINOA AND VEGETABLE SOUP



Creamy Quinoa and Vegetable Soup image

This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.

Provided by PensyGirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 9

2 cups beef broth
½ cup water
½ cup quinoa
3 green onions, chopped
1 (8 ounce) can sliced mushrooms, drained
1 cup fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon chopped fresh tarragon
1 (5 ounce) can evaporated milk
1 pinch salt and pepper to taste

Steps:

  • Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 45.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 8.1 g, Protein 17.1 g, SaturatedFat 3.8 g, Sodium 1350.2 mg, Sugar 10.5 g

QUINOA AND VEGETABLE SOUP



Quinoa and Vegetable Soup image

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
  • Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA



Creamy Butternut Squash Soup with Fresh Ginger and Quinoa image

This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.

Provided by ornita4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
4 cups chicken broth
1 butternut squash - peeled, seeded, and cubed
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon ground cumin
salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 tablespoon butter

Steps:

  • Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
  • Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g

CREAM OF BROCCOLI SOUP WITH QUINOA



Cream of Broccoli Soup with Quinoa image

Because of the broccoli, onion, sweet potato, and homemade vegetable stock, this is a healthy recipe. When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill.

Provided by Curt Stockford

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 cups water
1 cup quinoa, or more to taste
1 tablespoon vegetable oil
1 large onion, chopped
4 cups homemade vegetable stock
4 cups chopped broccoli
1 sweet potato, peeled and cut into 1-inch pieces
salt to taste
1 pinch ground nutmeg, or to taste
1 pinch garam masala, or to taste
1 pinch ground pepper to taste
½ cup water
2 ounces raw cashews

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
  • Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
  • Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
  • Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
  • Pour cashew mixture into the soup and bring to a boil.
  • Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

Nutrition Facts : Calories 405 calories, Carbohydrate 60.9 g, Fat 13.3 g, Fiber 9.8 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 578.7 mg, Sugar 10 g

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