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To make this cozy soup, you need the following ingredients: - 1 cup quinoa, thoroughly rinsed - 4 cups vegetable broth (low-sodium is preferred) - 2 cups butternut squash, peeled and cut into small cubes - 2 medium carrots, sliced into rounds - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes, including their juices - 2 cups kale, stems removed and roughly chopped - 1 tablespoon olive oil - Salt and freshly cracked black pepper, to taste These ingredients come together to create a warm and hearty soup that is perfect for fall. Each bite brings a mix of flavors and textures that comfort the soul. Adding herbs and spices gives the soup its rich taste. I recommend using: - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 teaspoon smoked paprika These three ingredients enhance the vegetable flavors. Thyme and basil add earthiness, while smoked paprika gives a slight warmth. Want to make the soup even better? Try these optional add-ins: - A splash of lemon juice for brightness - A pinch of red pepper flakes for heat - Chopped fresh herbs like parsley or cilantro for freshness These additions let you customize the soup to your taste. Feel free to experiment and find your favorite mix. {{ingredient_image_2}} First, gather all your vegetables. You will need butternut squash, carrots, and onion. Peel and cube the butternut squash into small pieces. Slice the carrots into thin rounds. Dice the onion finely. This prep makes the soup cook evenly. Rinse the quinoa in cold water until the water runs clear. This step removes any bitterness. Next, heat a large skillet over medium heat. Pour in one tablespoon of olive oil. Once the oil is hot, add the diced onion. Sauté the onion for about five minutes. It should turn soft and fragrant. Then, add two minced garlic cloves and stir for one more minute. This step builds a flavorful base for your soup. Now it's time to mix everything in the crockpot. Add the sautéed onion and garlic to the pot. Then, add the butternut squash, sliced carrots, rinsed quinoa, and one can of diced tomatoes with juice. Pour in four cups of vegetable broth. Sprinkle in the dried thyme, basil, smoked paprika, and a pinch of salt and pepper. Mix all the ingredients well, ensuring the quinoa is covered by the broth. Cover the crockpot and cook on low for six hours or high for three hours. When it's nearly done, fold in two cups of chopped kale. Let it wilt for about 30 minutes. Finally, taste the soup and adjust the seasoning as needed. To boost the taste of your soup, use fresh herbs. Fresh thyme and basil add depth. You can also squeeze a little lemon juice for brightness. Another tip is to add a splash of soy sauce. This adds umami and richness. For a smoky touch, try adding extra smoked paprika. This small change can transform your soup. Making this soup ahead is easy. You can prepare it a day before your gathering. After cooking, let it cool and store it in the fridge. When you’re ready, just heat it up. The flavors will meld together nicely overnight. You can also freeze the soup. Just remember to leave out the kale. Add it fresh when you reheat the soup. If your soup is too thick, add more vegetable broth. Stir it in slowly until you reach your desired thickness. If it’s too thin, cook it longer with the lid off. This helps steam escape and thickens the soup. You can also mash some of the vegetables with a fork. This adds body and richness. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor profile of your soup. Customize Your Veggies: Feel free to swap in other seasonal vegetables like sweet potatoes or zucchini based on your preference or what you have on hand. Adjust the Spices: Experiment with the spices according to your taste; a pinch of cayenne can add a lovely kick! Refrigerate for Flavor: This soup tastes even better the next day! Store leftovers in the refrigerator to allow the flavors to meld. {{image_4}} You can swap quinoa for other grains. Try brown rice, barley, or farro. These grains add different textures. They change the taste, too. Cook them according to package directions before adding to the soup. Adjust the cooking time in the crockpot to make sure they cook through. Adding protein boosts the soup's heartiness. You can use cooked chicken, canned beans, or tofu. If using chicken, shred it and add it during the last hour. For beans, rinse them well before adding them in. If you choose tofu, cut it into cubes and stir it in during the last 30 minutes. Each option brings a unique flavor and texture. This soup is easy to make vegetarian or vegan. The base is already plant-based. Just ensure any added protein is vegan, like beans or tofu. You can also enrich it with more vegetables. Spinach, zucchini, or bell peppers work great. These additions keep the soup colorful and healthy. After cooking your harvest vegetable and quinoa soup, let it cool. Transfer it to an airtight container. Store it in the fridge for up to 5 days. This soup tastes great even after a few days. The flavors will blend well as it sits. You can freeze this soup for a cozy meal later. Allow the soup to cool completely before you freeze it. Use freezer-safe containers or bags, leaving some space for expansion. Label each container with the date. It will keep well for up to 3 months. When you are ready to enjoy your soup, thaw it in the fridge overnight. Reheat it on the stovetop over medium heat. Stir occasionally until it’s heated through. You can also use the microwave. Heat in short bursts, stirring in between, until hot. Adjust the seasoning if needed, and enjoy! Yes, you can use any vegetables you like! Carrots and butternut squash work well. You can add potatoes, zucchini, or bell peppers for more flavor and texture. Just remember to cut them into small pieces so they cook evenly. Always try to use seasonal vegetables for the best taste. To store leftover soup, let it cool first. Then, pour it into airtight containers. You can keep it in the fridge for up to five days. If you want to save it longer, freeze it. Just be sure to leave some space in the container for expansion. This way, you’ll have a warm meal ready for those busy nights. To spice up the soup, add red pepper flakes or hot sauce. You can also include diced jalapeños for a fresh kick. Adding a bit of cayenne pepper during cooking will give it a nice heat as well. Start with a small amount, taste, and add more if you want it hotter. Enjoy the warmth! This soup is packed with healthy veggies and quinoa. You learned how to prep ingredients, cook the base, and combine everything in a crockpot. I shared tips to enhance flavor, make soup ahead of time, and adjust thickness. You saw variations with grains and proteins. Plus, I covered storage and reheating methods. Soup can be flexible and fun. Enjoy making it your own and sharing with others!

Harvest Vegetable & Quinoa Soup

A cozy and nutritious soup packed with seasonal vegetables and quinoa, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 cups butternut squash, peeled and cut into small cubes
  • 2 medium carrots, sliced into rounds
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, including their juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 2 cups kale, stems removed and roughly chopped
  • 1 tablespoon olive oil

Instructions
 

  • In a large skillet, pour in the olive oil and heat it over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
  • Add the minced garlic to the skillet and sauté for an additional minute, stirring constantly to prevent burning.
  • In your crockpot, combine the sautéed onion and garlic mixture with the butternut squash, sliced carrots, rinsed quinoa, diced tomatoes (with their juices), vegetable broth, dried thyme, basil, smoked paprika, and a pinch of salt and pepper.
  • Stir all ingredients well, ensuring the quinoa is fully immersed in the broth.
  • Cover the crockpot and select the low setting for about 6 hours or the high setting for about 3 hours. Cook until the quinoa is fluffy and the vegetables are tender.
  • During the last 30 minutes of cooking, gently fold in the chopped kale and cover to allow it to wilt down into the soup.
  • Before serving, taste the soup and adjust the seasoning with additional salt and pepper as desired.

Notes

Ladle the soup into rustic bowls and finish with a sprinkle of fresh cracked black pepper and a drizzle of high-quality olive oil. Serve alongside some crusty bread.
Keyword cozy, healthy, quinoa, soup, vegetable