Turmeric Quinoa Vegetable Soup
Greetings from the other side! The side of glittery christmas trees, whimsical stockings and snowflake coasters galore! <— No but really, you don’t even want to know how many there are currently strewn across our house.
What can I say, we take our christmas decorations pretty seriously around these parts (and by we, I mean me).
ANYWAY. Before we move on to holiday baking central (!!), I thought that we should first chat about a sort of re-set meal, if you will. One for after all that thanksgiving feasting … and one to prepare for the onslaught of all them cookies!
Plus, it seems to be tradition that I share a cozy soup right after turkey day. Last year there was this slow cooker thai sweet potato soup (major favorite at our house!) … and two years ago there was this slow cooker vegetarian tortilla soup.
So today, we continue with our third annual soup-a-palooza and chat this turmeric quinoa vegetable soup! How many more times do you think I can say soup???
Now, I am going rogue and cooking this recipe on the stovetop instead of in the crockpot, but I can assure you that it is still easy as can be. Just about 15 minutes of prep and you’re off to the races.
A little bit of stirring and simmering and you’ll wind up with a dish that is light, fresh and filled with flavorful spices. There’s some creamy dreamy coconut milk, a ton of colorful veggies and not to mention both quinoa and chickpeas for some protein.
It’ll fill you up without weighing you down … so you have plenty of energy to dish out all that festive goodness. There are treats to be baked, gifts to be bought, movies to be watched!
Oh christmas, you sure are fun.
Tips & Tricks For This Turmeric Quinoa Vegetable Soup
- Let’s talk spice! This soup definitely has some kick as written from the cayenne pepper. So if you don’t like spicy foods, either decrease the amount or just leave it out entirely.
- I would encourage you to stick with the ⅓ cup quinoa and not try to add any more! I tested it several times with a higher amount and the soup gets way too thick. Along those lines, I’d also encourage you to stick with light coconut milk. It helps keep the broth more, well, broth–y!
- And finally, feel free to play around a bit with the veggies. Use a red onion instead of a regular onion. Use a different colored bell pepper. Or even cauliflower instead of the broccoli! Just be sure to stick with veggies that will cook in about the same amount of time.
Serving up a big bowl of healthy goodness! And now, I’d like a cookie please and thank you.
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (1-inch) piece ginger, grated
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- 2 large carrots, peeled and chopped
- 1 medium red bell pepper, chopped
- 3 cups chopped bite-sized broccoli florets
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 (14 ounce) can light coconut milk
- 4 cups low-sodium vegetable broth
- ⅓ cup uncooked quinoa, rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper, or less to taste
- chopped fresh cilantro, for garnish
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Stir in the garlic, ginger, turmeric and cumin and cook for 30 seconds to 1 minute, until fragrant and toasted.
- Add in the carrots, bell pepper, broccoli, tomatoes (with their juices), coconut milk, broth, quinoa, chickpeas, salt, pepper and cayenne and stir to combine. Increase the heat and bring the mixture just to a boil. Reduce the heat and simmer, stirring occasionally, for about 20 to 25 minutes, until the veggies and quinoa are tender. Remove from the heat. Taste and season with additional salt as desired (I usually add about ¼ teaspoon or so more).
- Spoon into bowls and serve garnished with some fresh cilantro!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 560mg Carbohydrates: 34g Fiber: 9g Sugar: 7g Protein: 9g