Enjoy this bone-warming, hearty, nourishing, and filling quinoa vegetable soup. It's made with protein-rich quinoa, cannellini beans, fresh carrots, zucchini, celery, and kale, and cooks in about 30 minutes. This soup recipe is the perfect naturally gluten-free meal for people with celiac disease or gluten intolerance to enjoy on a cold winter's day.
8cupsvegetable brothlook for the gluten-free label
2large kale leavesribs removed and leaves sliced into bite-sized pieces
1/2lemon
Instructions
Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots, celery, a generous pinch of salt, and a few cracks of ground pepper. Cook for 8-10 minutes, stirring often until the vegetables soften.
Add the garlic, cumin, and red pepper flakes, and cook for another minute until the garlic is aromatic.
Add the diced tomatoes, zucchini, quinoa, beans, and vegetable broth. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the soup for 12-13 minutes or until the quinoa is tender and soft.
Stir in kale leaves, lemon juice, and additional salt and pepper (as desired). The kale leaves will wilt in the hot soup within 30 seconds. Serve immediately.
Notes
Make sure any vegetable broth you use is labeled gluten-free. Bouillon and broths can contain hidden sources of gluten.You can use any vegetables you like in this soup. Onion, carrots, and celery make up the base of a good soup, but you could use yellow squash instead of zucchini and spinach instead of kale. You can also use chickpeas or kidney beans instead of cannellini beans. This soup is perfect for meal prepping. Store leftover soup in glass containers in your fridge, then reheat each portion as desired.