43 Reviews

This was really excellent! Had a bunch of extra vegetables in the fridge, so I added brussel sprouts, carrots, ginger, garlic, sweet potato and upped the quinoa a bit to compensate. Easy recipe to play with, and it turned out so good. Highly recommend the ginger, it works great with the lemon juice. Also, if you really want to stay really low on calories, you can "steam fry" the onions in 1/4 cup water with the lid on rather than use oil. I never tried that before and was skeptical, but it worked fine and there's plenty of flavor in this soup without the oil. Thanks for posting!

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PatrickG March 31, 2010

This is one of the richest tasting soups we have ever eaten! I followed it to the letter and we just couldn't get enough of it. My husband is still talking about it the next day. Thanks, Carole

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carole in orlando June 24, 2010

Perfect, amazing, very delicious and healthy soup!! Just a perfect combination of spices and ingredients that come together as more than the sum of the parts. I added diced ginger, which I highly recommend if you like ginger.

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~flour~power~ December 28, 2011

Great stuff. Very flavorful, I was skeptical of the lemon but it was great, and I added cilantro. I played kind of fast and loose with the ingredients, a whole quart of stock, 2 smallish red potatoes, a whole red pepper, whole mediumish zucchini, 2 smallish onions, added some mild bulk sausage I had left from breakfast, etc., only really measured the seasonings. I will be making this a lot, with carrots next time and who knows what else. Thanks ratherbeswimmin'.

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Karen Escobar September 01, 2011

I liked this a lot. It's a really good mix of veggies, and I liked the spices. Next time I make it, I'll probably use larger amounts of the spices; also, I added more than the tb. of lemon called for. Thanks for sharing!

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Aunt Cookie March 06, 2009

This was a really pleasant vegetable soup that with the addition of quinoa quite filling. I ended up adding an additional 2 cups of broth beacuse the soup initially resembled gruel with veggies. Used a combination of green and orange peppers which gave a nice appealing contrast to the tomatoes. The lemon was a nice addition and gave the dish a lighter flavor.

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justcallmetoni June 09, 2005

First had this a year ago thanks to javadeb and have loved it ever since. Great every time. I think three cups of stock are fine -- I end up with a stew-like dish that is very filling and satisfying. Also, it freezes well (be sure to make sure there's no air). Many thanks, ratherbeswimmin'! Quinoa rulez!

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jeffzelli May 23, 2014

Even my surly children who didn't want soup LOVED this. I made a couple of minor adjustments, adding a handful of chopped jalapeno peppers for a touch of heat, bag of mixed veggies instead of zucchini, and sweet potato instead of regular. Really, really hit the spot! I will definitely be making this again! Thanks!

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viedvacker December 08, 2013

This has become my favorite soup. I use an entire carton of vegetable broth (4 cups) and one can of diced tomatoes including the juice instead of the chopped fresh tomatoes. I also buy pre-washed quinoa to save time. You can substitute ingredients easily in this soup... I many times use a can of black beans instead of the potato and add a dash of hot sauce.

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kimmifoodie February 02, 2013

Slightly mixed reviews here, but I thought it was great. It's a nicely flavored vegetable soup boosted by the quinoa. I toasted the quinoa. I also added the cumin and coriander to the onions just as they finished sauteeing, as I think that releases more of the flavor. I used half broth, half water and canned tomatoes, so added no salt. Also, my bell pepper apparently had been used earlier, so I added a bit more zucchini to compensate, and I think that worked out quite well. Thanks for a very nice soup.

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duonyte October 21, 2011
Ecuadorean Quinoa and Vegetable Soup