Recipe Details

Quinoa and vegetable soup

Quinoa and vegetable soup

08 Oct 2019 1011 Views

Quinoa is technically a seed, but it cooks up a lot like a grain, which makes it very versatile. It’s higher in fiber and protein than rice, which makes it a great alternative if you’re trying to swap out those simple carbs. Quinoa can be pricey, it’s balanced with lesser expensive ingredients, like the carrots, celery, onion and parsely.

This homemade vegetable soup with quinoa is light but filling and packs great for lunch. Like most soups, it tastes even better the next day. Bonus? It freezes well, too. I love keeping my freezer stocked with hearty soups and defrosting one whenever I need a quick but nutritious meal.

This soup is vegan unless you want to top it…


  1. Boil the soaked chickpeas and keep it aside.
  2. Take a vessel heat oil, add bay leaves and garlic and saute for few seconds then add onion, carrot, celery, and cook until gets softened.
  3. Add vegetable broth, mixed herbs, and bring to boil.
  4. Add quinoa and cook until done.
  5. Before serving add chickpeas, salt and pepper and cook for few minutes garnish with parsley and serve it.


  • Quinoa – 30 gms
  • Chickpeas – 10 gms (soaked overnight)
  • Celery – 10 gms(chopped)
  • Carrots – 10 gms (chopped)
  • Parsley – 10 gms (chopped)
  • Onion – 10 gms(chopped)
  • Oil – 1 tsp
  • Garlic – 1 clove
  • Bay leaves – 1
  • Mixed herbs – 1 tsp
  • Vegetable broth – 200 ml
  • Salt and black pepper – as per taste.


Nutritive Value

ENERGY: 190 Kcals.

PROTEINS: 6.1 gms


FATS: 28.6 gms

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