Nourishing Winter Veggie Soup (Print View)

Hearty winter vegetables and quinoa in a flavorful, aromatic broth for a warming main dish.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, fresh or canned

→ Grains & Legumes

11 - 1/2 cup rinsed quinoa

→ Broth & Seasonings

12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley
18 - Juice of 1/2 lemon (optional)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic. Cook for 2 to 3 minutes until fragrant and translucent.
02 - Add peeled and sliced carrots, celery, diced parsnip, and diced sweet potato. Stir occasionally and cook for 5 to 6 minutes.
03 - Add chopped kale or Swiss chard, chopped cabbage, and diced tomatoes. Cook for an additional 2 minutes, stirring gently.
04 - Stir in rinsed quinoa, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Increase heat to bring mixture to a boil.
05 - Reduce heat to low and cover the pot. Allow to simmer for 25 to 30 minutes until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf, stir in chopped fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from hungry to nourished without much fuss.
  • The soup tastes even better the next day, so leftovers are genuinely welcome, not a chore.
  • Packed with vegetables and quinoa, it's hearty enough to feel like a complete meal without any heaviness.
02 -
  • Don't skip rinsing the quinoa before cooking it—it removes a bitter coating that can make the whole soup taste off.
  • If you find your soup too thin after cooking, it's usually because the broth didn't reduce enough; a longer simmer or a slightly lower broth measurement next time fixes it.
03 -
  • The difference between a flat-tasting soup and a vibrant one is often just a squeeze of fresh lemon juice at the end—don't skip this step.
  • If your broth is very flavorful, you might need less salt than the recipe suggests; taste constantly rather than committing to the full amount upfront.
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