Veggie Quinoa Soup (Vegan)

10 Apr

I’ve fallen in love with quinoa since I learned how to cook it last week. I had a bunch of veggies and leftover quinoa in the fridge after I had made that batch of chili, so I decided to throw everything together and see how it came out. I really like this recipe, it somehow reminds me of chicken noodle soup even though it doesn’t contain either of those ingredients. I think it only took about 30-45 minutes to throw together. If you already have leftover quinoa cooked, it will go much faster. Makes between 4-6 servings, which says a lot for me since I load up on those portions. 🙂


  • 2-3 handfuls of Mushrooms, sliced
  • 2 Tbsp Olive Oil
  • 1 Green Bell Pepper, chopped
  • 2 Carrots, sliced
  • 1 Sweet Onion (brown or white), chopped
  • 4 Garlic Cloves, minced
  • Half pint of cherry tomatos, halfed
  • 1 cup Quinoa, cook and set aside
  • 2 cups water
  • 1 cube Vegetable Bouillon
  • 2/3 cup Almond Milk (approx)
  • Black Pepper, to taste


  1. Start cooking the quinoa using this method here
  2. Sautee mushrooms using a splash of olive oil. Drain and set aside.
  3. Heat 2 Tbsp Olive Oil on medium heat. Add bell pepper, carrots, and onion. Cook for 8-10 minutes, 10 if possible but 8 if you’re having issues with the pot burning. Add garlic and cook another 2 minutes.
  4. Add water and bouillon cube to the mix, turn down heat a little lower and cook for 15 minutes uncovered. Carrots should be soft when you’re ready for the next step.
  5. Add in the cooked quinoa, tomatoes, and mushrooms. Add black pepper to taste. (Salt is unnecessary since the bouillon already contains a lot of sodium) Stir in the almond milk and add extra if the soup needs to be creamier. Remove from heat and serve.

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