quinoa soup

Vegetable Black Rice Quinoa Soup

Are you looking for a hearty vegan soup, that is feeling and warming?  This vegetable black rice quinoa soup is very filling and has so much flavor.

  • 1 cup quinoa soaked and cooked in 2 cups water for 15 minutes
  • 1 cup black rice or wild rice per direction
  • 3 large red potatoes organic or if not peeled and chopped
  • 1 large yam organic or if not peeled
  • 1/4 Green Cabbage chopped
  • 1/4 Purple Cabbage chopped
  • 1 Zucchini peeled and chopped
  • 2 handfuls baby organic spinach
  • 32 oz. Vegetable Broth
  • 2 cups purified water
  • 1 tsp cumin powder
  • 2 tsp sherry wine vinegar

I soak my quinoa and black rice the night before and then cook them seperate while cooking the soup.  Bring broth, water, spices and sherry wine vinegar to a boil while chopping all the vegetables.  I like to add my yams and potatoes first since they take the longest to cook.  Then I add the cabbages  and when I am near the end with about 5 minutes left I add the zucchini and the spinach.  Then last I add in the cooked quinoa and rice.  We love to serve this with some fresh gluten free bread and coconut oil.

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