This Fall Vegetable Quinoa Soup makes for a nourishing meal that beautifully captures the essence of the season. With a medley of fresh vegetables like butternut squash, sweet potatoes, kale, onions and carrots, this one-pot wonder is not only healthy but also visually impressive. The addition of quinoa and chickpeas brings heartiness and protein, while fresh thyme and rosemary add to the flavor of the dish. It’s a perfect recipe for cozy evenings, yielding generous portions great for leftovers or freezing. Gluten-free and vegan, this soup is a crowd-pleaser, making it an excellent choice for a weekend dinner or casual entertaining.
To make this fall veggie soup, start with a classic mirepoix of onion, carrots, and celery. Sauté until the onions are soft, then add the garlic, sweet potato, butternut squash, and bay leaves, cooking until tender. Pour in the vegetable broth (homemade or store-bought), diced tomatoes, chickpeas, and quinoa, then stir in the fresh herbs. Let it simmer for 15 minutes, then add the kale and cook until wilted. Serve and enjoy every warm spoonful!
To make the Fall Vegetable Quinoa Soup, you will need the following ingredients:
In a large stockpot over medium heat, heat 2 tablespoons olive oil. Add 1 diced onion, 1 chopped carrot, and 2 thinly sliced stalks celery and cook until the onions are translucent, about 5 minutes.
Stir in 3 minced garlic cloves, 1 chopped sweet potato, 2 cups chopped butternut squash, and 3 bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add in 4 (14 ½-oz) cans reduced-sodium vegetable broth, 2 (15-oz) cans diced tomatoes, and 1 (15-oz) can drained and rinsed chickpeas.
Stir in 1 cup quinoa, 1 tablespoon minced fresh rosemary leaves, and 2 teaspoons minced fresh thyme leaves. Bring to a simmer.
Simmer for 15 minutes or until the quinoa is soft.
Stir in 2 cups chopped kale and cook for another 2 minutes. Add salt and black pepper to taste.
Divide the soup among bowls and serve hot. To freeze, cool completely, then transfer to a freezer-safe container. When ready to eat, defrost in the fridge and reheat on the stove or in the microwave.
Embrace fall with this comforting and nutritious Fall Vegetable Quinoa Soup. It warms both body and soul! If you make this recipe, share a photo with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!
This soup is downright awesome! It totally warmed me up after a chilly hike. Super easy to make, and the flavors pop like crazy. Def a keeper!
Superb flavor, always.
Amazing!
Made this soup for friends, they loved it.
Oh.My.Goodness!
This soup is pure magic. I made it for my family last Sunday and we all loved it. So easy and packed with flavor. Perfect for chilly nights.
I made this Fall Vegetable Quinoa Soup last week for my family and it was superb! The kids loved the vibrant colours and hearty texture. We enjoyed it together on a chilly evening, and the leftovers were just as delicious. Thank you for sharing such a simple yet nourishing recipe!
This soup is amazin! I whipped it up for dinner, and my fam loved it. The colors pop, and the flavors are so on point. We had it on a chilly evening, and let me tell ya, it hit the spot. Totally gonna make this again soon!
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