Fall Vegetable Quinoa Soup
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:
Steps to make Fall Vegetable Quinoa Soup
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1
Cook mirepoix
5min
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.
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2
Add garlic, sweet potato, butternut squash, and bay leaves
10min
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.
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3
Add broth, tomatoes and chickpeas
1min
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.
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4
Add quinoa and fresh herbs
5min
Stir in 1 cup quinoa, 1 tablespoon minced fresh rosemary leaves, and 2 teaspoons minced fresh thyme leaves. Bring to a simmer.
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5
Simmer
15min
Simmer for 15 minutes or until the quinoa is soft.
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6
Add kale
2min
Stir in 2 cups chopped kale and cook for another 2 minutes. Add salt and black pepper to taste.
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7
Serve
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.
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