JUMP TO RECIPE
Soup is pure comfort. I truly love it. There’s something so warm and satisfying about a good bowl of soup, especially since I’m someone who often feels chilly. Soup not only warms me up but also nourishes my body.
I was tempted to call this “Everything but the Kitchen Sink Soup,” but since that name is quite common, I went with “veggie quinoa soup” instead. It’s filled with nearly every vegetable I had available, making it a nutritious powerhouse. This soup is packed with vitamins and minerals like vitamins A, C, B-complex, iron, potassium, and magnesium. Including more veggies in your diet can help reduce the risk of cancer and chronic diseases, while boosting energy and vitality. You simply can’t go wrong with a big bowl of veggie soup.
From now on in my recipes, I’m planning to share some of my favorite kitchen tools. I’d love your feedback on this addition!
Tools you’ll need:
– Large soup pot
– Soup ladle
– Sharp knife
– Good-quality cutting board
Below, you’ll find the printable recipe card for this nourishing, flavorful, and incredibly delicious soup! It serves six generous portions. *I used frozen broccoli for convenience; you can thaw it first or add it straight in, and it will be ready in a few minutes.
Pair this soup with something for dipping, like my Sweet Potato Savory Biscuits—you won’t be disappointed! You could also try the delicious Enerjive crackers pictured; they have a fantastic crunch!
If you’re preparing this for a little one, you can purée all the ingredients in a blender or food processor for a nutritious and tasty meal.
If you love soup as much as I do and enjoy one-pot meals, you must explore these other recipes! I’ve also got an entire section dedicated to SOUP here.
Happy soup-making season!
Reader Comments:
– “Absolutely delicious. Added a little squeeze of lemon juice at the end. Perfect meal.”
– “This is SO easy and absolutely delicious! Just what we needed on this chilly day. Thank you!”
– “I made this today after a lovely autumn day outside. It was warming and delicious.”
– “Can’t wait to try this—the seasons are changing, and there’s plenty from the garden to use. It’s hard to choose between this recipe and the butternut squash one!”
– “This was delicious. I didn’t even have room in the pot for the broccoli. It’s a great way to use up tomatoes and squash from the garden.”
– “Delicious recipe, Joy. Love the flavor of the fresh herbs.”
– “The soup looks great! I don’t do well with tomatoes—can you suggest a substitute?”
– “Try this veggie-packed soup instead: https://www.joyoushealth.com/27448-blog-nourishing-turmeric-golden-soup”
FAQs:
– “Can I freeze this? Or how long does it last in the fridge?”
– “Absolutely! In a freezer-safe container, it can last for months. In the fridge, up to a week should be fine. Enjoy!”
General Advice:
– “I just made this for the first time since early spring. It’s a staple for me alongside the Minestrone from The Joyous Cookbook!”
– “Really enjoyed this soup and the savory biscuits. Delicious meal.”
– Remember, there’s no need to bring the soup to a full boil while making it.
Enjoy your soup adventure!
