Quinoa Minestrone Soup is a filling and healthy Gluten Free and Vegan dinner or brunch alternative. Perfect for winter or snowy nights as a filling meal.
Sometimes a soup can be a wholesome dinner / supper option like today’s Quinoa Minestrone Soup.
We took a liking to Quinoa after we made Colombian Quinoa Salad, Bolivian Quinoa Stew, Moroccan Chickpeas Curry with Quinoa and Coriander Curd and the recent addition of the Indian-inspired Quinoa Adai (healthy quinoa n lentil crepes) that Mom made.
Wiki says “Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions,celery, carrots, stock, and tomatoes.There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock).Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables;”
So, all in all, I wanted to experiment more with this and stumbled upon this wonderful Minestrone Soup wiith Kale and Quinoa. I made some minor variations and it was not only delicious, but vegan, gluten free and very filling.
If you are new to Quinoa and are looking for beginner recipes to try this #superfood, check out these recipes:
Looking for other soup recipes ?
Prep time : 10 mins , Cook time : 20 mins , Serves : 3
Ingredients to make Quinoa Minestrone Soup:
- 50 grams Quinoa (Approx 3 TBSP)
- 3 Tomato (large, or 200 gm of unsalted tomato puree)
- 1 Onions (minced, medium)
- 2 pods Garlic (minced)
- 1/2 Carrot (large).
- 10 French Beans (sliced thin)
- 1/2 Yellow pepper
- 1/4 cup Mung sprouts (approx a handful)
- 50 grams Yellow Squash (Red Pumpkin / Kaddu / Parangikai)
- 2 cups Homemade Veg Stock (unsalted – sub with water if no stock is available on hand)
- 2 fresh Red chillies (opt., halved)
- 1/2 TBSP Paprika
- 2 tsp Olive oil
- 1 TBSP Salt (adjust if the broth is salted)
- 1/2 tsp pepper (adjust to taste)
- 1 tsp Lemon juice
How to make Quinoa Minestrone Soup:
- Dry roast quinoa for 30 seconds and soak. Boil with 3 times water till cooked. Drain and retain the water.
- Blanch the tomatoes and puree them. Add the water from the quinoa and make a thickish broth and keep aside
- In a large pan, heat olive oil. Saute onions and garlic. Add the veggies one by one and saute the for 2-4 mins. Pressure cook them along with moong sprouts with a pinch of salt for 2 whistles.
- Once cool, mash them up slightly.
- Return the veggies, tomato puree, quinoa, salt, veg stock, crushed black pepper, paprika and let it slowly simmer covered for 8-10 mins
- Once done, finish with lemon juice & serve hot with warm bread.
PIN FOR LATER
Quinoa Minestrone Soup | Weekday Dinners | Gluten Free and Vegan
Equipment
- Pressure Cooker Sub with Soup pot / Instant Pot
- Knife and Cutting Board
- Ladle
Ingredients
- 50 grams Quinoa Approx 3 TBSP
- 3 Tomato large, or 200 gm of unsalted tomato puree
- 1 Onions minced, medium
- 2 pods Garlic minced
- 1/2 Carrot large.
- 10 French Beans sliced thin
- 1/2 Yellow pepper
- 1/4 cup Mung sprouts approx a handful
- 50 grams Yellow Squash Red Pumpkin / Kaddu / Parangikai
- 2 cups Homemade Veg Stock unsalted – sub with water if no stock is available on hand
- 2 fresh Red chillies opt., halved
- 1/2 TBSP Paprika
- 2 tsp Olive oil
- 1 TBSP Salt adjust if the broth is salted
- 1/2 tsp pepper adjust to taste
- 1 tsp Lemon juice
Instructions
- Dry roast quinoa for 30 seconds and soak. Boil with 3 times water till cooked. Drain and retain the water.
- Blanch the tomatoes and puree them. Add the water from the quinoa and make a thickish broth and keep aside
- In a large pan, heat olive oil. Saute onions and garlic. Add the veggies one by one and saute the for 2-4 mins. Pressure cook them along with moong sprouts with a pinch of salt for 2 whistles.
- Once cool, mash them up slightly.
- Return the veggies, tomato puree, quinoa, salt, veg stock, crushed black pepper, paprika and let it slowly simmer covered for 8-10 mins
- Once done, finish with lemon juice & serve hot with warm bread.
Looks so delicious Kalyani.I still have a bit of quinoa so will try this tomorrow itself!
Even though I am not a soup person , this soup looks lovely , nutritious
This is amazing.. wonderfull. I need to try this soon.
Such a colorful, hearty and comforting soup. Adding quinoato minestrone is interesting.
lovely soup..must be delicious
Healthy and comforting soup,looks colorful too..
I love Minestrone soup and quinoa and barley in it has been on my mind for a long time. Now I see how beautiful it is. Can't wait to try it myself!
Interesting soup..
Such a super filling and nutritious soup, prefect to finish a dinner with this incredible soup.
Wow this Quinoa Minestrone looks so delicious. I love minestrone anyways and love the addition of quinoa .
thanks 🙂
I am on this for sure. We have chosen to have soups everyday for a couple of weeks. This will be so filling and nice.
yay!! go for it !
I m totally loving this minestrone soup with quinoa and hearty moong! Brilliant idea kalyani. I love to experiment with quinoa, i m definitely making this soup for dinner some day!
sounds like a plan , Priya ! Do try n let me know how you liked it
I made some minestrone soup today as we are enjoying soups every day this winter. Just the way you did, I added some quinoa. So filling and hubby slurped up the quinoa happily. If I give him quinoa as a side, he doesn’t like.
oh that’s so good to know, Mayuri. Glad he liked it
Thanks to you, my quinoa got a makeover. I am serving this soup today for our meal and the aroma in the house is drawing even the neighbours to enquire what I am making.
ooh la la! that sounds delish- thanks for trying!