Cozy Quinoa Soup with Kale and Potatoes Recipe

When the weather turns chilly and your taste buds are searching for warmth, there’s nothing like a steaming bowl of quinoa soup with kale and potatoes to wrap you in comfort. Imagine inhaling the earthy aroma of simmering vegetables and spices as they dance together in a pot, eagerly waiting to be ladled into a bowl. Grilled Vegetable Soup Recipe Creamy Vegetable Soup Each spoonful offers a delightful blend of textures from the hearty quinoa, tender potatoes, and vibrant kale, creating a symphony of flavors that will make you feel all warm and fuzzy inside.

This soup isn’t just food; it’s like a cozy blanket for your soul. Picture yourself on a rainy evening, curled up on the couch with this delicious concoction, binge-watching your favorite show while the world outside is drenched in gloom. Trust me; this quinoa soup will quickly become your go-to recipe for those moments when you need a little something special to lift your spirits.

I still remember the first time I made this quinoa soup with kale and potatoes. My friends were over for a game night, and instead of pizza, I surprised them with this healthy yet delicious option. Baked Kale Salad with Quinoa Their delighted faces were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use rinsed quinoa for a nutty flavor; it’s packed with protein and cooks quickly.
• Kale: Opt for fresh kale leaves; they add color and nutrients while providing great texture.
• Potatoes: Choose Yukon Gold or red potatoes for their creamy texture when cooked.
• Onion: A medium onion adds depth—sauté until translucent to enhance its sweetness.
• Garlic: Fresh garlic cloves bring robust flavor; chop them finely for an aromatic kick. For more inspiration, check out this Savory Garlic Cauliflower recipe.
• Vegetable Broth: Use low-sodium vegetable broth to control saltiness while keeping the soup rich.
• Olive Oil: A drizzle of olive oil adds richness; use extra virgin for enhanced flavor.
• Spices (Cumin & Paprika): Ground cumin lends warmth while smoked paprika adds depth—don’t skip these!
• Lemon Juice: Fresh lemon juice brightens the flavors at the end—add just before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Sautéing the Base: Start by heating olive oil in a large pot over medium heat. Add chopped onions and sauté until they turn translucent and release their sweet aroma.

Add Garlic & Spices: Toss in minced garlic along with cumin and smoked paprika. Stir continuously until fragrant, about 30 seconds—your kitchen will smell heavenly.

Add Vegetables & Broth: Incorporate diced potatoes followed by rinsed quinoa into the pot. Pour in vegetable broth, bringing everything to a gentle boil—watch as it bubbles eagerly.

Simmering Away!: Reduce heat to low and cover the pot. Let it simmer for about 20 minutes or until potatoes are tender; stir occasionally so nothing sticks.

Add Kale & Lemon Juice: Stir in chopped kale during the last 5 minutes of cooking; it should wilt but retain some vibrant green color. Squeeze fresh lemon juice over before serving.

Serving Up Deliciousness!: Ladle hot soup into bowls and garnish with additional lemon wedges or herbs if desired—a perfect showcase for your culinary masterpiece!

Now that you’ve navigated through making this comforting quinoa soup with kale and potatoes, grab your favorite bowl! Enjoy each spoonful loaded with love, warmth, and nutrition that fills both your belly and heart! Corn Taco Salad.

Perfecting the Cooking Process

Start by sautéing onions and garlic to create a fragrant base. Then add the potatoes and quinoa, followed by broth and kale for optimal flavor and texture.

Add Your Touch

Feel free to swap kale for spinach or add your favorite beans for extra protein. A splash of lemon juice can also elevate the flavor profile beautifully!

Storing & Reheating

Store quinoa soup in an airtight container in the fridge for up to five days. To reheat, gently warm on the stove or microwave until steaming.

It was during a chilly evening that I first made quinoa soup with kale and potatoes, impressing my family who asked for seconds (and thirds!). For more inspiration, check out this Hearty Lentil Stew recipe.

FAQ

Can I freeze quinoa soup with kale and potatoes?

Yes, this soup freezes well; just ensure it cools completely before storing.

How long does it take to cook quinoa?

Quinoa typically takes about 15 minutes to become fluffy and tender.

What can I substitute for kale in this recipe?

You can easily replace kale with Swiss chard or even collard greens for similar results.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Quinoa Soup with Kale and Potatoes

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• Author: mydishtoday
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Warm up on chilly days with this nourishing quinoa soup featuring kale and potatoes. This vibrant dish is a wholesome blend of protein-rich quinoa, tender potatoes, and nutrient-packed kale, all simmered in aromatic vegetable broth.

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Ingredients

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• 1 cup quinoa, rinsed
• 4 cups low-sodium vegetable broth
• 2 medium Yukon Gold potatoes, diced
• 2 cups fresh kale leaves, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Juice of 1 lemon (about 2 tablespoons)
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
2. Add minced garlic, cumin, and smoked paprika; cook for about 30 seconds until fragrant.
3. Stir in diced potatoes and quinoa; pour in vegetable broth and bring to a gentle boil.
4. Lower heat, cover the pot, and simmer for 20 minutes until potatoes are tender.
5. In the last 5 minutes of cooking, add chopped kale and stir well. Finish with fresh lemon juice before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Healthy

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg