Nourishing Winter Veggie Soup (View Print Version)

A wholesome blend of winter vegetables and quinoa simmered in a fragrant broth.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard (stems removed)
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes (canned or fresh)

→ Grains & Legumes

11 - 1/2 cup quinoa, rinsed

→ Broth & Seasonings

12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (for garnish)
18 - Juice of 1/2 lemon (optional)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook 2 to 3 minutes until fragrant and translucent.
02 - Add sliced carrots, celery, diced parsnip, and sweet potato to the pot. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in chopped kale or Swiss chard, cabbage, and diced tomatoes. Cook for an additional 2 minutes.
04 - Add rinsed quinoa, low-sodium vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, until vegetables are tender and quinoa is cooked through.
06 - Remove bay leaf. Stir in chopped fresh parsley and optional lemon juice. Adjust seasoning to taste. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • One pot means minimal cleanup, which feels like a gift on cold evenings.
  • Packed with vegetables and protein-rich quinoa, so it actually fills you up.
02 -
  • Rinsing the quinoa is non-negotiable; skipping this step leaves a bitter, soapy taste that no amount of broth will fix.
  • Don't let the soup boil furiously once the greens go in—a gentle simmer keeps them vibrant instead of turning them dull and mushy.
03 -
  • Toast your dried herbs in the hot oil for just a few seconds before adding vegetables—it deepens their flavor without requiring extra time.
  • If your broth tastes thin or underseasoned, the secret is a squeeze of lemon juice, which brightens everything and makes flavors suddenly pop into focus.
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