What’s in the Refrigerator Vegan Quinoa Soup

8 Feb

Alright, so once again you went overboard at the store, its been a few days, and you still haven’t used half the produce you purchased…. SOLUTION: What’s in the Refrigerator Vegan Quinoa Soup!!!  Plus my two-year old son loves this, so its gotta be good…


Mmmmmm just look at it, this picture is before it cooked down, but it’s just so hearty, healthy and delicious.  So just go through your refrigerator and get together all the produce you can find ((caution: please, if there is produce in your fridge that has seen better days, just toss it or add it to a compost – I like to bring scraps to the back of my yard where there are woods for the deer and animals to stay bulky in the winter)).

I digress… so in this instance I used carrots, mushrooms, radicchio, swiss chard, celery, and red onions.  There are tons of varieties to make, you can add potatoes, sweet potatoes, diced up butternut squash, spinach, cabbage, whatever tickles your fancy. ((ps: if you’re not vegetarian you can toss in leftover chicken, turkey, etc.))


Add garlic and great spices and you’ve got an amazing soup.  Here is my favorite version of this soup to make:

Serving Size: An army of 8? ((YOU CAN FREEZE THIS and heat it up one day you don’t feel like cooking))

1.5 tbsp olive oil
1 large onion diced ((any color you like))
2 inch piece of fresh ginger ((diced into chunks))
4-5 cloves of garlic, minced
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp thyme
couple shakes of oregano
1-2 bay leaves
2 fistfuls of quinoa
4 stalks of celery, diced
3-4 large carrots, sliced thin
1/2 head radicchio, chopped
1 small bunch kale, stemmed and chopped
1 medium head broccoli, chopped
~14 cups filtered water
salt and pepper to taste

1.  Let the olive oil heat up on medium in a large saucepan.  Add the diced onions and ginger for about 7-8 minutes until the onions relax a little bit.  Add the garlic a minute or two, and once it becomes fragrant add the spices.  Mix around and cook another minute or two, it should look like this:
2.  Oh my goodness it smells soooo good.  Am I right, or am I right?  Okay, so before anything burns… add about 8 cups of water and the quinoa, cover and bring to a boil on medium high heat to allow for the quinoa to loosen up a bit.

3.  Once boiling add all other ingredients, but DO NOT add the broccoli yet! Add more water until it seems to cover everything, and you appear to have a soup.  At this point add salt and taste until perfect.  I like to add salt while the vegetables cook so that they can absorb some of the flavor, and at the end it doesn’t taste like salty broth with bland vegetables.

4.  Allow the soup to come to a boil once again, then turn to medium heat and let the soup continue simmering for about 25 minutes, until the quinoa and all veggies are soft.  When the vegetable seem like they are beginning to get soft, add the broccoli and continue cooking for about 6-7 minutes, so the broccoli does not disintegrate.

5.  Taste again for salt, feel free to add more salt or water depending how soupy or salty you would like this.

Enjoy your delicious hearty soup, and your clean stress-free refrigerator.  I prefer to use quinoa ((Grain of the Gods ::with an echo::)) hehe, but you can use barley or pasta or whatever you have around for this recipe.


I KNOW, I said it’s vegan soup and there’s an egg in it… I just forgot to add the quinoa to it this time, and needed some protein so I cracked an egg into it. That’s the fun with this soup, you can do anything. Anyway, the recipe above is vegan so have fun letting the hidden chef inside you go wild, and enjoy your soup.

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