Eating Bird Food · by Brittany Mullins★ 4.2 (21)
Quinoa Vegetable Soup
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 15%
CARBS 36G68% OF CAL
6G FIBER19G OTHER11G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetable and quinoa soup packed with kale, sweet potato, and zucchini. Nourishing and great for leftovers.
mainamericansoup🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon avocado oil or olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon sea salt (divided, plus more to taste)
- 2 large carrots (peeled and chopped)
- 2 stalks celery (chopped)
- ½ cup mixed mushrooms (chopped)
- 2 teaspoons dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 28 oz can diced tomatoes
- 8 cups vegetable broth
- 1 cup quinoa (uncooked)
- 1 large zucchini (chopped)
- 1 cup sweet potato (peeled and chopped)
- 1 Tablespoon lemon juice
- 2 cups de-stemmed and chopped kale
- grated parmigiano-reggiano (for topping, optional)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 15%
CARBS 36G68% OF CAL
6G FIBER19G OTHER11G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1395mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 820mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.