Introduction
Looking for a wholesome, nutrient-packed meal that’s both comforting and energizing? This Quinoa and Roasted Veggie Soup is exactly what you need. I’ve combined protein-rich quinoa with caramelized roasted vegetables in a savory broth that’s perfect for any season. What makes this soup special is how the roasting process brings out the natural sweetness of the vegetables, creating layers of flavor that you just can’t get from regular vegetable soup. Whether you’re meal prepping for the week or cooking for a family dinner, this recipe delivers both nutrition and satisfaction in every spoonful.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 medium carrots, cut into 1-inch pieces
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, chunked
- 1 yellow onion, roughly chopped
- 3 garlic cloves, whole
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient Tips: Feel free to swap in any seasonal vegetables you have on hand. Sweet potatoes, butternut squash, or Brussels sprouts work great too. For added protein, you can use chicken broth instead of vegetable broth.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss all the chopped vegetables and whole garlic cloves with olive oil, salt, and pepper on the baking sheet. Spread them in a single layer.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they’re golden brown and caramelized.
- While the vegetables are roasting, rinse quinoa thoroughly under cold water using a fine-mesh strainer.
- In a large pot, bring the vegetable broth to a boil. Add the rinsed quinoa, thyme, and bay leaf.
- Reduce heat and simmer for 15 minutes, or until quinoa is tender and shows its spiral germ.
- When vegetables are done, add them to the pot with the quinoa and broth.
- Simmer everything together for 5-10 minutes to allow the flavors to meld.
- Remove bay leaf, taste, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 generous bowls
Recipe Notes
– Make sure to rinse quinoa thoroughly to remove its natural coating, which can taste bitter.
– Don’t overcrowd the roasting pan – vegetables need space to roast properly rather than steam.
– This soup thickens as it sits; add more broth when reheating if needed.
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
– The soup freezes well for up to 3 months – just leave out the fresh herbs until serving.
– For meal prep, you can roast the vegetables up to 2 days ahead and store them in the refrigerator.
Quinoa and Roasted Veggie Soup
Ingredients
- 1 cup quinoa rinsed and drained
- 2 medium carrots cut into 1-inch pieces
- 2 celery stalks chopped
- 1 medium zucchini diced
- 1 red bell pepper chunked
- 1 yellow onion roughly chopped
- 3 garlic cloves whole
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss all the chopped vegetables and whole garlic cloves with olive oil, salt, and pepper on the baking sheet. Spread them in a single layer.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they're golden brown and caramelized.
- While the vegetables are roasting, rinse quinoa thoroughly under cold water using a fine-mesh strainer.
- In a large pot, bring the vegetable broth to a boil. Add the rinsed quinoa, thyme, and bay leaf.
- Reduce heat and simmer for 15 minutes, or until quinoa is tender and shows its spiral germ.
- When vegetables are done, add them to the pot with the quinoa and broth.
- Simmer everything together for 5-10 minutes to allow the flavors to meld.
- Remove bay leaf, taste, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
