Quinoa-Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.9 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Quinoa-Vegetable Soup calories by ingredient
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Copied from "You Won't Believe It's Vegan" Copied from "You Won't Believe It's Vegan"
Number of Servings: 6


    2 carrots, peeled and diced
    4 stalks celery, diced
    4 cloves garlic, minced
    3 tablespoons extra-virgin olive oil
    2 small yams, peeled and diced
    8 cups of hot water
    2 tablespoons vegan vegetable-flavor broth powder
    1/2 cup quinoa, well rinsed
    1 medium-size summer squash
    1/2 spinach, well washed and chopped


In a 6-quart stockpot, saute the onions, celery, carrots, garlic, and yams in the olive oil over medium heat for 8-10 minutes.

Dissolve the broth powder in the hot water, pour over the softened vegetables, and bring to a simmer.

Add the quinoa to the pot. Let cook until the quinoa starts to plump and soften, about 15 minutes.

Add the squash and spinach at the end of the quinoa cooking time, and cook just until the vegetables are softened and wilted.

Season to taste with salt and pepper.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RYAN8669.

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Member Ratings For This Recipe

  • If you're vegetarian, you'll love this. If you're not vegetarian, you'll love this. :) Great soup - and I'll make this one again! The only thing I didn't have on hand was spinach, and it still turned out great. - 1/19/12

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  • This is amazing! Great suggestion! I made it without yams also put in a bag of frozen california mixed veggies!!! - 9/7/11

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  • I made this without the yams because I don't care for them. Substituted broccoli and black beans along with some raisins, outstanding! - 5/30/11

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