Quinoa and Roasted Veggie Soup
A wholesome, nutrient-packed meal that's both comforting and energizing, combining protein-rich quinoa with caramelized roasted vegetables in a savory broth.
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.