Best Yummy Vegan Veggie Quinoa Soup Recipes

Yummy Vegan Veggie Quinoa Soup image

Provided by Nif_H

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup onion, diced
1 cup carrot, diced
1/2 cup celery, diced
1 cup red pepper, diced
3 garlic cloves, minced
3 cups green cabbage, diced
1/2 cup quinoa (regular or whole wheat)
1 cup tomatoes, diced
10 cups vegetable broth
1/3 cup fresh basil, chopped
salt and pepper

Steps:

Heat oil over medium-high heat in a large saucepan. When oil is hot, add onion, carrots, celery, red pepper, garlic cloves and cabbage. Stir to coat and saute for about 2-3 minutes, until veggies are softened but not browned.
Add quinoa and stir until mixed in with the vegetables. Saute for another 2 minutes.
Add tomatoes and broth and simmer on low-medium heat for about 20-30 minutes or until veggies are cooked to your liking. The longer you cook it, the more the quinoa will naturally thicken the soup.
When soup is done, stir in fresh basil and add salt and pepper to taste.

Nutrition Facts : Calories 117.4, Fat 3.4, SaturatedFat 0.5, Sodium 32.4, Carbohydrate 19.1, Fiber 4, Sugar 5.3, Protein 3.7

Delicious Vegan Vegetable Soup image

Provided by mela.elle

Time 1h25m

Yield 6

Number Of Ingredients 15

olive oil
½ pound leeks, cleaned and chopped
2 celery ribs, chopped
½ red onion, chopped
1 green onion, chopped
1 jalapeno pepper, sliced
1 teaspoon dried basil
½ teaspoon dried rosemary
⅓ head green cabbage, chopped
¼ eggplant, chopped
2 carrots, peeled and chopped
¼ (12 ounce) package extra-firm tofu, cubed
1 clove garlic, minced
water to cover
1 Roma tomato, chopped

Steps:

Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.4 g, Fat 3.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 60 mg, Sugar 6.4 g