There’s something incredibly comforting about a steaming bowl of Roasted Vegetable and Quinoa Soup, especially when it’s packed with nutritious ingredients and deep, rich flavors. I’ve found that roasting the vegetables before adding them to the soup brings out their natural sweetness and adds an incredible depth that you just can’t get from regular vegetable soup. This hearty, nutritious soup is perfect for meal prep and actually tastes even better the next day.
Ingredients
- 2 cups quinoa, rinsed and drained
- 2 medium carrots, chopped into 1-inch pieces
- 2 celery stalks, chopped
- 1 large sweet potato, cubed
- 1 red bell pepper, roughly chopped
- 1 medium zucchini, chopped
- 1 medium onion, cut into wedges
- 4 garlic cloves, whole
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss all the chopped vegetables and garlic cloves with olive oil, salt, and pepper on the prepared baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they’re golden brown and tender.
- While vegetables are roasting, cook quinoa according to package instructions (typically 15-20 minutes).
- In a large pot, bring vegetable broth to a simmer. Add Italian seasoning and smoked paprika.
- Add the roasted vegetables and cooked quinoa to the broth. Simmer for 10-15 minutes to allow flavors to meld.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 bowls
Recipe Notes
For the best results, keep these helpful tips in mind:
- Don’t overcrowd the roasting pan – use two pans if necessary. Overcrowding will steam rather than roast the vegetables.
- Make sure to rinse the quinoa thoroughly to remove any bitterness.
- This soup freezes beautifully for up to 3 months. Let it cool completely before freezing.
- For a protein boost, add a can of drained and rinsed chickpeas when you add the roasted vegetables.
- The soup will thicken as it sits. Feel free to add more broth when reheating if you prefer a thinner consistency.
- To make this soup ahead, you can roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator.
Roasted Vegetable and Quinoa Soup
A steaming bowl of Roasted Vegetable and Quinoa Soup, packed with nutritious ingredients and deep, rich flavors. Roasting the vegetables before adding them to the soup brings out their natural sweetness and adds an incredible depth.
Ingredients
- 2 cups quinoa rinsed and drained
- 2 medium carrots chopped into 1-inch pieces
- 2 celery stalks chopped
- 1 large sweet potato cubed
- 1 red bell pepper roughly chopped
- 1 medium zucchini chopped
- 1 medium onion cut into wedges
- 4 garlic cloves whole
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss all the chopped vegetables and garlic cloves with olive oil, salt, and pepper on the prepared baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they're golden brown and tender.
- While vegetables are roasting, cook quinoa according to package instructions (typically 15-20 minutes).
- In a large pot, bring vegetable broth to a simmer. Add Italian seasoning and smoked paprika.
- Add the roasted vegetables and cooked quinoa to the broth. Simmer for 10-15 minutes to allow flavors to meld.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
