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.