I love making this soup because I can put everything in the slow cooker and walk away to run some errands and come back home to a warm, delicious smell of soup!! This recipe tastes good all year round, but I especially like making it in the fall and winter.
This truly is the most straightforward soup once you have the ingredients ready. If the vegetables seem too many, you can take one or two out, but I like getting all vegetables in one meal.
Ingredients
1 cup quinoa 5 cups vegetable broth 5 cups of water 1 cup onion chopped 1 cup frozen corn 1 cup chopped tomato chopped 1 medium zucchini chopped 1 cup celery chopped 1 cup of frozen spinach 2 tea spoon curry powder 2 medium garlic chopped finely 2 teaspoon salt (maybe more or less depending on the broth you use) 2 tablespoon extra virgin olive oil
Directions
1. Put all the ingredients in the crockpot.
2. Pressure cooks it on high for 7-8 minutes and leave it on warm till you are ready to eat.
3. Garnish with fresh cilantro and your choice of hot sauce, and enjoy!
Payal Chatterjee on Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I tried this recipe, but substituted cashews with peanuts, worked pretty well! It was yummy, will surely make it again…” Aug 12, 01:17
Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…” Jan 19, 12:53
Shruti on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…” Jan 3, 00:35
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Neha's Vegan Kitchen
January 18, 2018 at 3:36 pm - Reply
Thank you!!
Pallavi Merchant
January 18, 2018 at 6:05 am - Reply
Hello Neha! Can vouch for the quinoa vegetable soup – I happened to have cooked quinoa on hand when I saw your recipe, so instead of using a slow cooker, I stir fried the vegetables and home roasted, frozen corn kernels in a little olive oil, added the spices along with a some grated ginger, the cooked quinoa and and plain water (was out of vegetable broth). Turned out to be a hearty and comforting soup – loved it! Took me all of 20 minutes to make! Thank you, Neha! Looking forward to more from you!
Neha's Vegan Kitchen
January 18, 2018 at 3:35 pm - Reply
I am so happy that you loved it . Love the feed back , thank you .
1 cup quinoaon Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I tried this recipe, but substituted cashews with peanuts, worked pretty well! It was yummy, will surely make it again…” Aug 12, 01:17
on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…” Jan 19, 12:53
on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…” Jan 3, 00:35
Cannot wait to try this. It looks delicious!
Thank you!!
Hello Neha! Can vouch for the quinoa vegetable soup – I happened to have cooked quinoa on hand when I saw your recipe, so instead of using a slow cooker, I stir fried the vegetables and home roasted, frozen corn kernels in a little olive oil, added the spices along with a some grated ginger, the cooked quinoa and and plain water (was out of vegetable broth). Turned out to be a hearty and comforting soup – loved it! Took me all of 20 minutes to make! Thank you, Neha! Looking forward to more from you!
I am so happy that you loved it . Love the feed back , thank you .