Recipe – Quinoa Vegetable Soup with Kale

My sister and her husband run a small farm that provides vegetable farm shares. There is a LOT in a farm share, so sometimes I struggle to use it all up. Especially during kale season. When the weather changed suddenly from unseasonably warm to unseasonably cold in the end of October and I was starting to come down with the sniffles I was craving soup, and was pretty excited to find a soup recipe that used a LOT of vegetables, all of which I happened to have! Except carrots, inexplicably….


So I made it, and it wasn’t super difficult, and it was delicious soup! Really flavorful and just a little bit spicy. And it made enough for several servings, all of which I ate in a few days of course. I found the recipe on Cookie + Kate, which is a blog that “celebrates whole foods.” This is the only recipe I’ve made from there (so far), but the recipes do look good and I’ll probablyt try some more in the future!


Quinoa Vegetable Soup with Kale

Makes 4 to 6 servings

  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
  • 6 garlic cloves, pressed or minced
  • ½ teaspoon dried thyme
  • 1 can (28 ounce) diced tomatoes, drained
  • Scant 1 cup quinoa, rinsed well in a fine mesh colander
  • 4 cups vegetable broth (I used chicken broth because it’s what I had, but it tasted great)
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • 2 bay leaves
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
  • 1 cup or more chopped fresh kale or collard greens, tough ribs removed
  • 1 teaspoon lemon juice
  • Optional garnish: freshly grated Parmesan cheese
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
  3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes (I used a bit more for a little extra heat to help my sore throat and sinus congestion – it was great). Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.


Bon appetit! I will definitely be making this again.



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