Quick Quinoa Vegetable Soup Recipe – Indian-Style Comfort Food

Last Updated on 4 months by Neha Deshmukh

Quick Quinoa Vegetable Soup Recipe – Indian-Style Comfort Food

Hey everyone! If you’re anything like me, you’re always looking for a quick, healthy, and comforting meal. This quinoa vegetable soup is exactly that. I first made this when I was craving something light yet satisfying, and it’s become a regular in my kitchen ever since. It’s packed with goodness, super easy to make, and tastes like a warm hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average soup. It’s a delightful blend of Indian flavors with the goodness of quinoa. It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, it’s incredibly versatile – feel free to swap in your favorite veggies! It’s a fantastic way to sneak in extra nutrients and is naturally gluten-free.

Ingredients

Here’s what you’ll need to whip up this comforting soup:

• 0.5 cup quinoa (about 75g)
• 1 small onion, chopped (about 100g)
• 2 cups mixed vegetables, chopped (about 300g)
• Green chilies, to taste (1-2, depending on your spice preference)
• 4 cups vegetable broth (about 950ml)
• Salt, to taste
• Black pepper, to taste
• Cilantro, for garnishing
• Lime juice, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Benefits and Types

Quinoa is a powerhouse of protein and fiber. I prefer white quinoa for this soup as it cooks a little faster, but you can absolutely use red or black quinoa too. Just be aware they might take a bit longer to cook. 1 cup of uncooked quinoa yields about 3 cups cooked.

Mixed Vegetables: Seasonal Choices & Regional Variations

I usually use a mix of carrots, beans, peas, and cauliflower. But honestly, anything goes! Feel free to use whatever seasonal vegetables you have on hand. In the winter, I love adding sweet potatoes and spinach. My friend, Priya, always adds a handful of chopped okra – it’s delicious!

Green Chilies: Heat Levels & Substitutions

Green chilies add a lovely kick. Serrano peppers are quite spicy, while jalapeños are milder. If you’re not a fan of heat, you can skip them altogether or use a pinch of red chili powder instead. Remember to remove the seeds for less heat.

Vegetable Broth: Homemade vs. Store-Bought

Homemade vegetable broth is always best, if you have the time! But a good quality store-bought broth works perfectly well. Just check the sodium content and adjust the salt accordingly. I often use low-sodium broth.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, give your quinoa a good wash under cold water. This helps remove any bitterness.
2. Now, in a pressure cooker, combine the washed quinoa, chopped onion, mixed vegetables, slit green chilies, vegetable broth, and salt.
3. Cover the pressure cooker and cook for 1 whistle on medium heat. Once you hear the whistle, turn off the heat.
4. Let the pressure release naturally. This is important! Don’t try to force it open.
5. Once the pressure has released, open the cooker and give everything a good stir.
6. Finally, stir in the chopped cilantro, black pepper, and lime juice to taste. A squeeze of lime really brightens up the flavors.

Expert Tips

• Don’t skip washing the quinoa! It makes a big difference.
• If you don’t have a pressure cooker, you can cook this in a regular pot. It will take about 20-25 minutes, or until the quinoa is cooked through.
• Taste as you go and adjust the seasoning to your liking.

Variations

This soup is a blank canvas for your creativity!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your vegetable broth to ensure it doesn’t contain any animal products.

Gluten-Free Confirmation

Yep, this soup is 100% gluten-free. Perfect for those with dietary restrictions.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of cayenne pepper. Prefer it milder? Reduce the amount of green chili or omit it altogether.

Festival Adaptation (Navratri/Fasting Friendly?)

During Navratri fasting, you can adapt this recipe by omitting the onion and garlic. Some also avoid certain vegetables, so check your fasting guidelines. Using rock salt (sendha namak) is also common during fasting.

Serving Suggestions

Serve this soup hot, garnished with extra cilantro and a lime wedge. It’s delicious on its own, or you can pair it with a side of warm roti or naan. My family loves it with a dollop of plain yogurt on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

Is Quinoa a Good Substitute for Rice in Indian Cooking?

Absolutely! Quinoa is a fantastic substitute for rice in many Indian dishes. It has a slightly nutty flavor and a great texture. It’s also a healthier option, being higher in protein and fiber.

Can I Use Different Vegetables in This Soup?

Definitely! Feel free to experiment with different vegetables. Zucchini, bell peppers, mushrooms, and spinach all work well.

How Can I Adjust the Spice Level of This Soup?

As mentioned earlier, you can adjust the spice level by adding or reducing the amount of green chilies, or by using a pinch of red chili powder or cayenne pepper.

Can This Soup Be Made Ahead of Time?

Yes! You can make this soup a day or two in advance. The flavors actually develop even more overnight.

What is the Best Way to Store Leftover Soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Enjoy! I hope you love this quick and easy quinoa vegetable soup as much as I do. Let me know in the comments how it turns out for you!