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Quinoa Soup with Kale and Potatoes
This quinoa soup with kale 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!
Course Entrée, Soup
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4 servings
Calories 355 kcal
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 salt pepper 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.
Calories: 355 kcal | Carbohydrates: 73 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.04 g | Sodium: 1103 mg | Potassium: 1118 mg | Fiber: 14 g | Sugar: 15 g | Vitamin A: 8950 IU | Vitamin C: 85 mg | Calcium: 110 mg | Iron: 1.8 mg