Quinoa Vegetable Soup, Healthy Comforting One Pot Meal
A warm bowl of this quinoa vegetable soup is comfortable, nutrition, and simplicity all in one. It’s perfect for busy days when you want something homemade, light, and wholesome without spending too much time in the kitchen. I love this recipe because quinoa and pasta together make the soup hearty, while the vegetables add color and freshness. It’s simple, satisfying, and comes together with ingredients most of us already have.
Servings 4
Ingredients
- 1/2 cup of quinoa
- 1/4 cup elbow pasta (or any small pasta of your choice)
- 2 cups of mixed vegetables (I’m using frozen mixed veggies — carrots, corn, green
peas, green beans, and lima beans)
- 1 cup chopped tomato
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1/4 tsp turmeric (haldi)
- 1 tsp grated ginger
- 6 cloves (laung)
- 6 black peppercorns
- 3 cups of water
- 1 tsp fresh lemon juice
- 1 tsp of salt
Instructions
- Wash the quinoa in a fine strainer under running water. Set aside.
- Heat oil in a saucepan over medium-high heat. When moderately hot, add cumin seeds and asafetida.
- Once the cumin seeds crackle, add the mixed vegetables. Stir for a minute.
- Add quinoa, pasta, tomatoes, ginger, cloves, black peppercorns, and water.
- Add salt to taste.
- Bring the mixture to a boil, then reduce the heat to low-medium.
- Cover and cook for 25–30 minutes, or until the quinoa, pasta, and vegetables are tender.
- Finish the soup
- Add lemon juice. Taste and adjust salt and pepper as needed.
Notes
- Always rinse quinoa well to remove bitterness.
- Keep the soup consistency adjustable-add more water if you prefer a thinner soup.
- Lemon juice should be added at the end to keep the flavors fresh.
- This soup thickens slightly as it rests, so adjust water while reheating.
- Works great as a light meal, detox-friendly option, or comfort food during cold days.