This 30 minute 8 ingredient vegan country squash quinoa soup is the ultimate comforting feel good soup. Filled with grated squash, zucchini and carrots, this makes for a healthy nutritious meal.
Being sick is the worst. And I’ve had a pleasure of experiencing it for the last three days. You know the first thing I do when I get sick right?
Make soup. Lots and lots of soup. It’s all I crave and it’s all I eat for lunch, dinner and snacks. I need no other food. Just steaming, hot bowls of soup. The hotter the better. There’s just something so comforting about a warm bowl of soup. This vegan squash quinoa soup is actually inspired by my travels through Peru with my parents.
We spent the majority of the trip in Cusco, the surrounding sacred valley and the Lake Titicaca region. One commonality?
Quinoa soup. Everywhere we went quinoa soup was on the menu. A hearty and veggie filled thin broth with a little bit of quinoa.
We even got to see quinoa being grown on the island of Taquile on Lake Titicaca.
My mom and I loved the quinoa soup everywhere. We had it pretty much every day. Before I even sat down at a place I already know I would be getting quinoa soup. It’s kind of the best. Now I’ve made my fair share of quinoa recipes (with one of my all time favorites being my vegan quinoa black bean pumpkin soup) and I’m adding this one to the list.
Funny enough in Peru quinoa is reserved for country side eating. In Lima, for one thing I have not found quinoa soup on the menu at the local restaurants. It does seem to be more popular in the mountain and country regions, which is a bit ironic since in the US it is a high priced item made popular by the health food craze. It’s interesting to think this product has just recently become popular in the US (I had never even heard of it 5 years ago) while Peruvian farmers have been enjoying this protein rich plant for hundreds if not thousands of years.
But let’s get to the soup. I didn’t have the exact Peruvian country quinoa soup recipe that we enjoyed all over, so I improvised and came up with my own.
To speed up the cooking time I grated squash, carrots and zucchini, while lightly sauteeing the chopped onion and garlic. Add the quinoa and broth at the end, bring to a boil and cook until quinoa is ready.
Simplicity at it’s finest. Just a handful of ingredients – all healthy and good for you.
It’s amazing how much 1/2 cup of quinoa makes. This stuff expaaaaands. I added somewhere between 6 and 8 cups of broth and if you leave this overnight the quinoa will absorb even more broth so you’ll have to add a bit more when you heat it up.
This soup serves 4-6 or just 1 very sick person (me) who only wants to eat quinoa soup all day long. Not even kidding, I made this yesterday and ate the entire pot.
- 1 tablespoon extra virgin olive oil
- 1 cup diced onions
- 5 cloves garlic chopped
- 1 cup grated squash
- 1 cup grated zucchini
- 1 cup grates carrots
- 1/2 cup quinoa
- 1 teaspoon oregano
- 1 teaspoon cumin
- salt/pepper to taste
- 6-7 cups vegetable broth add more if soup is too think
- Heat olive oil in a pot over medium heat.
- Add onions. Cook for a few minutes. Add garlic. Cook until fragrant.
- Add squash, zucchini and carrots. Stir. Add cumin, oregano, salt and pepper. Cook for a few minutes.
- Add quinoa. Stir.
- Add broth.
- Bring to a boil, reduce heat and simmer for 15 minutes or until quinoa is cooked.