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Hearty Kale and Quinoa Soup

Hearty Kale and Quinoa Soup

A nutrient-packed soup with quinoa, kale, and a flavorful broth—perfect for a healthy, comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mediterranean, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 1 cup quinoa rinsed
  • 6 cups vegetable broth
  • 4 cups kale stems removed, leaves chopped
  • 1 can 15 oz diced tomatoes (with juice)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Juice of 1/2 lemon optional, for brightness
  • Optional garnish: chopped parsley red pepper flakes, avocado slices

Equipment

  • Large pot
  • Cutting board and knife
  • Wooden spoon

Method
 

Sauté the Aromatics:
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  3. Stir in minced garlic, cumin, smoked paprika, and thyme. Cook for 1-2 minutes until fragrant.
Add Quinoa and Broth:
  1. Add the rinsed quinoa and vegetable broth to the pot. Stir well.
  2. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add Kale and Tomatoes:
  1. Stir in the chopped kale and diced tomatoes with their juice.
  2. Simmer for another 10-15 minutes until the kale is tender and the quinoa is fully cooked.
Finish and Serve:
  1. Stir in lemon juice if desired. Adjust seasoning with salt and pepper to taste.
  2. Ladle the soup into bowls and garnish with parsley, red pepper flakes, or avocado slices.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze the soup for up to 3 months—just leave out the kale and add it when reheating.
  • Use baby kale if you want a more delicate texture without the need to massage the leaves.