Slow Cooker Quinoa Vegetable Soup

Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies. 

This year I finally replaced our old slow cooker with one that’s programmable and I’ve been on a slow cooking bender since. I love the ease of doing nothing but throwing everything into a pot and ending up with a delicious meal. It’s like magic! Plus, the warm and comforting meals that come out of the slow cooker are perfect this time of year.

My slow cooking adventures started with this fajita soup. It was a big hit, but after posting it I had a few people request I make a vegetarian slow cooker soup. Your wish is my command! 🙂 Seriously though, I actually love when you all request recipes. It gives me an idea of what you want and makes my brainstorming process a little easier. It’s a win-win for us both. So anytime you have a recipe request — feel free to leave me a comment or shoot me an email. 🙂

HEALTHY SLOW COOKER SOUP // Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

Okay so this veggie-filled soup is for all my vegetarians and vegans out there! That said, meat eaters will surely not complain if you serve them a steamy bowl as the soup is still plenty flavorful and filling with a ton of veggies and protein-packed quinoa. The cauliflower, sweet potato and carrots add great texture while the quinoa adds a breadyness that almost makes it seem like a pot-pie soup.

HEALTHY SLOW COOKER SOUP // Keep warm with this nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

Speaking of quinoa… you all know my favorite brand is Ancient Harvest so of course that’s what I used in this recipe. I stuck with the traditional variety.

Ancient Harvest Quinoa

The best part? You don’t have to wash the quinoa beforehand (Ancient Harvest does that for you!) AND you don’t have to cook the quinoa before adding it to the slow cooker either. This was my first time cooking quinoa in the slow cooker and I was a little worried that the quinoa wouldn’t cook fully. I did a little Google research and saw that a few slow cooker quinoa recipes call for boiling water, however I wanted to keep this recipe as simple as possible so I tested out adding the quinoa uncooked without boiling water. Guess what — it cooked up just fine. Hooray!

Ingredients for nourishing slow cooker vegetable soup made with quinoa and fresh veggies.

This hearty soup was a big hit over here and hopefully you’ll feel the same way. Enjoy!!

More Vegetarian Soup Recipes to Try:

If you make this quinoa vegetable soup, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Slow Cooker Quinoa Vegetable Soup

Brittany Mullins
A flavorful and filling slow cooker vegetable soup made with protein-packed quinoa and fresh veggies.
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 4
Calories 198 kcal

Ingredients
  

  • 1 Tablespoon avocado oil or coconut oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 1/2 cup mixed mushrooms
  • 1/2 cup uncooked Ancient Harvest quinoa
  • 2 cups cauliflower
  • 1 cup chopped sweet potato
  • 3 cups vegetable broth
  • 3 cups water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1 teaspoon ground pepper
  • 1/2 teaspoon sea salt
  • 2 cups chopped kale
  • grated parmigiano-reggiano for topping (omit if vegan)

Instructions
 

  • Sauté oil over medium heat. Cook onion and garlic until onions are translucent and fragrant. Add in carrots and mushrooms and sauté for 5-10 minutes more. Add sautéed veggies and all remaining ingredients except the kale into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until quinoa is fully cooked. Add kale about 30 minutes before soup is finished cooking. Taste the soup before serving and season with additional salt and pepper if needed. Portion soup into bowls and top with cheese if using.

Nutrition

Serving: 2cups without cheeseCalories: 198kcalCarbohydrates: 34gProtein: 7gFat: 5gFiber: 6gSugar: 7g
Tried this recipe?Let us know how it was!
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Recipe Rating




    27 comments
    1. Dana Lutes
      January 4, 2021 AT 9:04 pm

      I am curious about the sodium level. Doc wants low salt diet. But I love soup.I usually don’t add any salt, except what be in vegetables.

      1. Brittany Mullins
        January 5, 2021 AT 9:43 pm

        You can leave out the salt if you need this to have very low sodium.

    2. Krysta
      January 26, 2020 AT 10:30 pm

      I haven’t tried this yet, but it looks so yummy! Do you suggest to add anything for some extra protein? Other than chicken/Meat?
      Thanks!!

      1. Brittany Mullins
        January 27, 2020 AT 8:52 am

        Hi Krysta. Adding a bean like chickpeas or white beans would be a great way to add protein. Of course shredded chicken is another great option if you enjoy meat.

    3. Bee
      April 18, 2019 AT 1:52 pm

      5 stars
      I love all of the flavors in this soup! I imagine slow cooking brings out the richness of the ingredients. This soup looks AMAZING!

    4. Taylor Kiser
      October 10, 2016 AT 10:20 pm

      What a great soup for the fall and winter months! Looks so delicious!

    5. Marye Audet-White
      October 10, 2016 AT 10:21 am

      I love using my slow cooker and this soup sounds amazing!

Parchment paper lined with protein balls.

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