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quinoa vegetable soup in a white bowl with a spoon on it on a white cloth with a blue stripe.
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5 from 6 votes

Quinoa Vegetable Soup

This quinoa vegetable soup is a lovely light but filling lunch that is brimming with tasty veggies, creamy coconut milk, quinoa and a touch of spice.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: American, British
Diet: Gluten Free, Vegan
Servings: 2 people
Calories: 476kcal
Author: Claire

Equipment

  • Pot
  • Sieve

Ingredients

Instructions

  • Drizzle the oil into a large pan and cook the onion and garlic for 4-5 minutes on a low heat until softened. Add the turmeric, dried thyme and sweet paprika, stir well and cook for a further minute or so.
  • Add the vegetables, rinsed quinoa and vegetable stock. Give it a good stir, and bring to a boil. Reduce the heat, pour in the coconut milk and apple cider vinegar and allow to cook on a low-medium heat for 20 minutes, or until the vegetables are cooked through and the tails of the quinoa have opened.
  • Season with salt and black pepper to taste. Ladle the soup into your bowls and sprinkle over the fresh parsley. Serve immediately and enjoy!

Notes

  • There is no need to cook the quinoa before adding to the soup. Do however rinse it beforehand.
  • Vegetables can be swapped in and out for those you have to hand.
  • Make sure the 'tails' of the quinoa have opened at the end of cook time. This tells you when they are cooked through. Keep on the heat for a little longer if required.
  • If the soup requires it, or you prefer a more 'brothy' consistency, add a little more vegetable stock.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients rate as 0 on the SIGHI list, with the exception of:
  • black pepper, which scores 2.
  • apple cider vinegar and garlic, which score 1.
  • vegetable stock, which will depend upon ingredients used.

Nutrition

Calories: 476kcal | Carbohydrates: 43g | Protein: 8g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1265mg | Potassium: 909mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15202IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 6mg