Hearty, colorful, flavorful, savory, filling, easy Quinoa Vegetable Soup that you can make in your Instant Pot or on the stove-top. You NEED this soup in your life! I am telling you, it is THAT good!
Why Should We Be Eating LOTS of Quinoa?
- High in Fiber
- A Complete Protein
- Great Source of Iron
- Gluten Free
- Low Calorie
- Great Replacement Food + extremely versatile
- High in Monounsaturated Fat (the good one)
- Can Help With Your Weight Loss Efforts
Tara’s Tips For Perfect Instant Pot Quinoa Vegetable Soup
- You MUST rinse quinoa before cooking + eating! Rinsing it washes away the coating called saponin. If you don’t rinse it … it will taste like soap and you will never eat it again. Use a fine mesh strainer and run it under cold water for a minute. It is easy + worth it!
- New to quinoa? Read these: Basic Instant Pot Quinoa, Quinoa for Beginners, Health Benefits of Quinoa.
- This is an awesome soup perfect for any time of year, any meal of the day.
- Toss everything in the Instant Pot and you are good to go. You can easily make this ahead of time and just reheat when you are ready to eat.
- I literally put every vegetable I could find in this soup! So can you! You can’t possibly mess it up. Put your favorites in, take out what you don’t like. I like them all so I put them all in!
- No Instant Pot? No problem! I included the stove-top method in the recipe below.
Love soup? Me too!
Try one of my other favorite soup recipes:
- 10 Minute Vegan Hot and Sour Soup
- Easy Vegan Cream of Mushroom Soup
- Healthy Instant Pot Black Bean Soup
- Instant Pot Vegan Lentil Soup
- Skinny Tomato Soup
- Easiest Vegan Broccoli Cheddar Soup
- Instant Pot Gujarati Dal
Instant Pot Quinoa Vegetable Soup
January 3, 2019
: 6 servings
Easy, Vegan, Gluten Free, Healthy, ready in under 30 minutes!
Ingredients
- 1 Onion (diced)
- 1 tsp salt
- 4 cloves minced garlic
- 1 cup quinoa (rinsed well)
- 6 cups vegetable broth
- 2 stalks celery (chopped)
- 2 cups spinach leaves
- 1 cup broccoli or cauliflower florets
- yellow zucchini + green zucchini : 1 of each, sliced
- 1 tbsp Trader Joe's 21 Seasoning Salute if available (if not available add an additional 1/2 tsp of thyme, oregano, and black pepper)
- 1 tsp of each: thyme + oregano + black pepper
Directions
- Step 1 Rinse Quinoa thoroughly in a mesh strainer and set aside.
- Step 2 Instant Pot Method:
- Step 3 Set Instant Pot to ‘Saute’, once hot onions, garlic, and sprinkle with the salt to prevent burning. Saute for 5 minutes with lid off, stirring frequently. If they begin to stick to the pot, add 1 tbsp water at a time.
- Step 4 Add the remainder of the ingredients (vegetables, broth, rinsed quinoa, herbs). Close and seal the lid on the Instant Pot and set to ‘Manual’ for one minute. Be sure the vent is turned to ‘seal’.
- Step 5 When time is up, allow the steam to release on its own, and your soup is ready!
- Step 6 Stove-Top Method:
- Step 7 Rinse Quinoa thoroughly in a mesh strainer and set aside.
- Step 8 Heat onions, garlic in a medium pot on medium-high heat, sprinkle with the salt to prevent burning. Saute for 5 minutes with lid off, stirring frequently. If they begin to stick, add 1 tbsp water at a time.
- Step 9 Add the remainder of the ingredients (vegetables, broth, rinsed quinoa, herbs). Lower heat to low and simmer with lid on for 20 minutes. Stir frequently. Your soup is done!
❤Did you make this Instant Pot Quinoa Vegetable Soup? Love it? Leave a rating + a comment below!
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