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.
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 tea spoon salt (may be more or less depending on the broth you use) 2 table spoons extra virgin olive oil
Directions
This truly is the simplest soup once you have the ingredients ready. If the vegetables seem like too many you can take one or two out but I really like it like as a stew. This recipe is very satisfying as you get all vegetables in one meal.
1. Put all the ingredients in the crock pit.
2. Set it on high and leave in for up to for 4 hours.
3. Garnish with fresh cilantro and your choice of hot sauce and enjoy!
Neha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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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 .
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 .