Superfood Quinoa Soup — Damn Delicious

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Superfood Quinoa Soup

Cozy, comforting, and HEALTHY! This superfood packed soup is loaded with quinoa and all those lingering veggies in your fridge!

Greetings from NYC! After shooting a few segments for the Today Show on NBC and, I ended my Friday morning with this: a morning segment with Good Day New York.

I had the most amazing, exhilarating time on set, and then immediately started inhaling all the cookies from Levain Bakery as soon as we wrapped.

So with all the cookies, hot dogs, bagels and pretzels I’m packing here, I need to detox with this superfood soup.

This soup is packed with all sorts of goodies.

Quinoa, onions, carrots, celery, kale, broccoli and pretty much all of your veggies just sitting prettily in your fridge.

It’s a great way to clean out the fridge, sneak in those veggies, and pack yourself with all those nutrients after a week of traveling (and overeating a few too many cookies)!

Superfood Quinoa Soup

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Cozy, comforting, and HEALTHY! This superfood packed soup is loaded with quinoa and all those lingering veggies in your fridge!


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 red onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 4 cups vegetable stock
  • 2 bay leaves
  • 1 cup quinoa
  • 1 bunch kale, stems removed and leaves chopped
  • 8 ounces broccoli florets
  • 2 cups shredded red cabbage
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  3. Whisk in vegetable stock, bay leaves and 2 cups water; bring to a boil. Stir in quinoa; reduce heat and simmer until quinoa is tender, about 12-15 minutes.
  4. Stir in kale, broccoli and cabbage; simmer, stirring occasionally, until kale is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve immediately, garnished with parsley, if desired.

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Are you going to post the nutrition facts for the Quinoa superfood soup?

I am slapping my head beause why didn’t I think of this? I use most of the same ingredients to make a salad, about twice a week. Turning it into soup is so brillant!

BTW I am a big fan of more variety, rather than just a few ingredients. Each different vegetable adds different nutrients.

My son not eat vegetables but he loves soup and you just solve my big problem. This is amazing! love it! I am really excited to try this!

Every Sunday I clean out the fridge and make a pot of “Sunday Soup”. I use chicken stock and what ever veggie, bits of cooked meat, etc that need using up. So far, each batch has been very tasty and no complaints from the family. I eat this for breakfast it’s so good.

CHUNGAH; Thank you so much for all the interesting ideas, tried many and they are fun and easy to make as well as good tasting recipes.

Yes, nutritional values would be nice but one can tell what’s healthy right away.

Keep up the good work,

Can I substitute another grain for the quinoa? I am not a big fan.

Yes – barley, rice, or brown rice would be great substitutes.

What do you think about freezing this soup? Would it freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Congratulations on your TV appearances. You’re adorable. Will being making this soup for sure.

Should the quinoa already be cooked? Or do you put it in uncooked?

You want to add uncooked quinoa as it is cooked in the soup.

Looks so yummy and very healthy. Thanks for sharing.

Just wanted to Congratulate you on your cookbook which I have already received and thank you for all the great recipes that I have collected from you over the years. My all time favorites are your Shrimp Enchiladas with Pablano Cream Sauce and the Coffee Cake. I wish you all the best and hope you sell out every book. Please try to get your book on QVC with In the Kitchen with David. I know it would do well there. He is one of the biggest foodies I know!

Congratulations on your recent star turns! Every week, Damned Delicious opens a window to a world of culinary inspiration direct from my e-mail inbox. Girl, you can COOK! Easy-to-follow, “non-daunting” recipes preceded with good-natured introductions, complemented by studio-quality photos (of course, because you have a photo studio, per the video clip). (The close-ups are a great idea.) I feel validated that some of my own creations are similar to yours. Love the vegetarian entrees. In a digital farmer’ market newsletter that I wrote for several years, I often included links to your blog to recipes using seasonal ingredients. (I hope this is all right.) I admire the fact that you created an opportunity from adversity and grew it into a fabulous success.

Never seen quinoa in a soup before but this looks awesome. So vibrant, great work! (:

I just made this for my lunch for today and this week, it’s really good! I sprinkled it with a little parm, because that is what I do with everything, but this soup is super flavorful without. I just got your cookbook too and can’t wait ti use it, I am new follower of your blog and love it. Thanks for a great recipe.

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