Quinoa Vegetable Soup

Serves 6 to 8
Time 45 min
Quinoa Vegetable Soup

This colorful quinoa-vegetable soup makes eating well on any night of the week easy. In under an hour, you can have this tasty, satisfying meal on the table. If you don’t have turnips, no problem — swap in whatever root veggies are in your fridge. Make this recipe vegetarian by substituting vegetable broth for beef broth. Want to see how this recipe is made? Watch our how-to video.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespoonsafflower or canola oil
    1 mediumyellow onion, finely chopped
    2 clovesgarlic, finely chopped
    3Roma tomatoes, chopped
    1red bell pepper, chopped
    1 largeturnip, peeled and cut into 1/2-inch pieces
    1/2 cupquinoa, rinsed and drained
    4 cupslow-sodium vegetable or beef broth
    1/2 teaspoonfine sea salt
    2 tablespoonschopped fresh parsley

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Method

In a large saucepot, heat oil over medium-high heat until hot.


Add onion and garlic and cook until golden and soft, 6 to 8 minutes.


Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.


Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.

Nutritional Info

Serving Size

about 1 cup

Calories

110

Total Fat

3.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

230mg

Total Carbohydrate

15g

Dietary Fiber

2g

Total Sugars

4g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.