Easy vegan quinoa vegetable soup with chickpeas is loaded with vitamins and flavours. It’s so good and comfortable food that will warm you up from top to toe! So much needed warm dish in spring/autumn rainy days that can be also very cold! Enjoy your influx of vitamins right now!
I have found out that I haven’t been eating soups or stews a lot lately. I really don’t know why because it’s such comfy food! I have been holding this delicious recipe for easy vegan and gluten-free quinoa soup with vegtable and chickpeas for a quite some time now and I am finally going to share it with you today!
This soup recipe comes from times when I was addicted to eating quinoa. Back then I discovered how nutrient-dense quinoa was and just couldn’t get enough of it! I seriously made almost every main dish with added quinoa in it. I have learnt and worked out so many new recipes for cooking with quinoa. This quinoa vegetable soup recipe is one of them!
Undoubtedly, quinoa is a superfood. Quinoa has so many health benefits and it’s easy to digest and it’s very versatile. No wonder Forbes has declared quinoa to be the super grain of the future!
What do you need for the quinoa vegetable soup?
- Vegetable oil or olive oil
- Yellow onion
- Garlic – chopped. If you are a lazy cook, then use garlic paste. If you buy a larger container it will get used later!
- Spices and herbs: dried oregano, ground coriander, Italian seasoning, chilli flakes
- Zucchini – spiralized!
- Carrots – spiralized!
- Mushrooms
- Chickpeas. Canned chickpeas is great, just don’t forget to drain the water and rinse the chickpeas after.
- Vegetable stock
- Quinoa – our main ingredient for this soup! Tricolor blend is fun and looks amazing in the soup.
- Fresh spinach leaves
- Lemon or lime juice
More soup and quinoa recipes? Try these:
QUINOA STUFFED BUTTERNUT SQUASH
QUINOA TAHINI PORRIDGE WITH FIGS
TOM YUM ZOODLE SOUP (VEGAN AND GLUTEN-FREE)
SPICY LENTIL AND CHICKPEA SOUP
CREAMY SAGE SOUP WITH ROASTED MUSHROOMS
Quinoa Vegetable Soup With Chickpeas
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion peeled and chopped
- 4 cloves garlic peeled and chopped finely
- 1 tsp oregano dried
- 1 tsp ground coriander dried
- 1 tsp Italian seasoning
- 1 tsp chili flakes
- 1 zucchini spiralised or chopped
- 2 carrots spiralised or chopped
- 1 cup mushrooms sliced
- 1 can chickpeas drained and rinsed
- 6 cups vegetable stock
- 2 cups water
- 1 cup quinoa
- 1 cup spinach leaves chopped
- 1 tbsp lemon or lime juice
- salt, pepper to taste
Instructions
- In a large saucepan, heat olive oil and add onion and garlic. SauteƩ for 2 minutes. Add spices and herbs and cook for 1 minute more.
- Add zucchini, carrots, mushrooms, quinoa, vegetable stock, and water. Simmer for 15 minutes on a medium to lower heat.
- Add chickpeas, spinach, and lemon or lime juice. Cook for 10 minutes more.
- Taste and add salt and/or pepper according to your liking.
- Divide into bowls and garnish with fresh coriander leaves.
- Enjoy!
Nutrition
Did you make this recipe? Donāt forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! š
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.