Vegetable Soup with Quinoa Recipe

Inspired by one of my Dad’s recipes, I set out to make a delicious and hearty vegetable soup.

I found a yummy looking carrot soup when going through Dad’s recipe named Potage Crecy. The recipe is made up of onions, garlic, carrots and a starch. Dad used potatoes but you can also use rice. That got me thinking about making a hearty, healthy vegetable soup and using quinoa.

Wanting to make a huge pot full of all things good for you – I set out to do just that.

Using my Dutch oven made it a breeze and clean up was simple as well.

Knowing my kids would not be enjoying the soup with me, (way too many vegetables), I planned to freeze what I couldn’t eat over a few days.

Let me tell you, boy oh boy what a delicious tasting all around soup! I just had to share with you because I think you will love it too!

I did change a couple things from Dad’s recipe such as instead of butter I used EVOO and instead of 6 cups chicken stock, I used 4 cups and 2 cups water.

In Dad’s recipe, the soup is pureed. I remember Dad doing that to many of his soups, must be a french thing 😉 I decided to do both! I kept the soup in the original form, very chunky, and it tasted very hearty. Sometimes you just want food to bite into, if you’ve ever tried a liquid diet you know what I’m talking about.

But then I pureed the frozen leftovers and I have to say…I think I liked the pureed soup better!

It was thick and still tasted very hearty and full of flavor. I did let the soup thaw in the fridge overnight before pureeing it.

If you are looking for a healthy flavorful homemade soup, you have to try this one.

How to Make Vegetable Soup with Quinoa

Ingredients:

• 2 Tbsp Olive Oil
• 1 Medium Yellow Onion, chopped
• 3 Carrots, peeled and chopped small
• 2 Celery Stalks, chopped
• 1 Red Bell Pepper, diced
• 1 Large Sweet Potato, chopped
• 6 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 28 oz Can diced Tomatoes
• 1 Cup Quinoa, rinsed
• 4 Cups Chicken Broth
• 2 Cups Water
• 3 Bay Leaves
• 1 Tbsp Kosher Salt
• 1/2 tsp ground pepper
• 1/2 tsp Red Pepper Flakes
• 1 can Chickpeas, drained
• 1 Cup fresh Kale or Spinach

Directions

1. Heat Olive Oil in Dutch Oven over medium heat. Add onions, carrots, celery, pepper, sweet potato and salt.
2. Cook until onion turns translucent.Then add garlic, thyme and diced tomatoes – cook a couple minutes more.
3. Pour in quinola, broth, water and remainder of spices. Bring to a boil.
4. Partially cover the pot, let simmer for 25 minutes.
5. Add chick peas and kale and simmer another 5 minutes.
6. Enjoy the soup chunky or put in a blender to puree when cooled.

Pin It!

My niece recently made a yummy leek soup that reminded me so much of one my Dad used to make. I should get the recipe and share.

Denise

XO

Please Subscribe to Happy Haute Home

For more posts about recipes and tablescapes, please subscribe to Happy Haute Home and follow along on YouTube HERE, Pinterest HERE, and Instagram HERE and feel free to pin your favorite pics from Happy Haute Home