This quinoa soup with kale, potatoes, and carrots has been one of my favorite soups for a really long time. It’s super easy to make, packed with nutrients, and so yummy! Besides, it’s of course vegan and also gluten-free!
Is there anything better than a bowl of hot soup on a cold winter day? Not really I guess. Apart from maybe a cup of hot chocolate or even better chai latte with almond milk! Haha! I sure love my chai latte. But back to the quinoa soup. It has become one of our weekly staples. And with good reason! It’s not only super easy to make but it’s also a great source of essential vitamins and minerals. Sometimes I think that soups are not filling enough, but the addition of quinoa and potatoes make this soup a great choice even when you’re super hungry! I got the original recipe from my mom, who has been making this easy quinoa soup for years. Over the years, I tweaked the recipe a bit and now it’s definitely about time to post it on the blog!
If you’re looking for comfort food that warms you up on cold days, this recipe is perfect for you! Thanks to the crazy winter weather here in Canada in the last weeks, we got a lot of these cold soup days! So stay tuned for a couple more vegan soup recipes!
What You Need For This Quinoa Soup
The ingredient list for this quinoa soup is pretty short. Nothing fancy or hard to find but a lot of fresh vegetables!
- quinoa (big surprise!)
- canned diced tomatoes
- one large onion
- salt and pepper
- vegetable broth
- fresh parsley (optional)
As always, you can find the full ingredient list and detailed recipe instructions at the end of this post. Unlike in my other recipes, I didn’t add any spices to this quinoa soup. I absolutely love the pure taste of the veggies, the tomatoes, and the quinoa. But if you want, you can also season it with some Italian spices such as oregano, basil, or rosemary.
I think it’s even better the next day because then the flavors are much stronger and deeper! So it’s worth doubling the recipe and have left-overs. I also tried freezing the quinoa soup and it works pretty well.
I hope you like this recipe as much as we do!
Have a great week, everyone!
Sina – xx
Looking For More Vegan Soups?
Quinoa Soup with Kale and Potatoes
- 1 large onion, diced
- 1 cup quinoa (uncooked)
- 4 cups chopped kale
- 17.6 Oz russet potatoes, cubed
- 1 28 Oz can diced tomatoes
- 3 large carrots, sliced
- 5 cups vegetable broth
- chopped fresh parsley, to serve (optional)
- Heat some oil in a large pot and sauté the onion for about 3 minutes. For an oil-free version, you can also sauté the onions in water.
- Add the remaining ingredients and cook for 20 minutes (with a closed lid).
- Sprinkle with fresh chopped parsley and serve with whole-wheat baguette.
How well does this freeze?
It freezes pretty well. :-)
Quick question! The potatoes are getting chopped or cubed, I’m assuming – 20 minutes does the trick on getting them soft? Going to prep this recipe and take it camping this weekend! Thanks!
Sorry for the confusion. Yes, they’re getting cubed. I just updated the recipe. Thanks for letting me know! Hope you like this soup and you have a great time camping! :-)
Hi! This might sound silly, but do I put in cooked or “raw” quinoa? Thanks for your help!
Not silly at all! ;-) You put in uncooked quinoa. Hope you like it. :-)
This soup was so delicious! I will definitely make it again. Thanks!
Your pictures are outstanding. Really impressive. I’m curious to know what camera and lens you use. I’m also a member of Food Blogger Social Network and that’s where I found you. I’m really, really loving these pictures of all the recipes, not just this one.
Thanks, Deborah! Glad you found my blog. I’m gonna check out yours as well. :-) I have a Canon 6D and I mostly use a 24-105 mm and a 90 mm (macro) lens. Hope that helps. :-)