Quinoa Vegetable Soup
Keep warm with this hearty quinoa vegetable soup. It’s packed with a ton of veggies and plant-based protein from the quinoa. It’s easy to make in the slow cooker and makes great leftovers! Gluten-free and vegan, as long as you skip the cheese.
Sauté onions and garlic in oil. Add mushrooms, carrots and celery.
Add all ingredients except for the kale and zucchini to the slow cooker and cook on low 6-8 hours or on high 4 hours.
2. Slow Cook
Add zucchini and kale about 30 minutes before soup is finished cooking.
3. Add Zucchini + Kale
Portion soup into bowls and top with cheese if using. Enjoy!
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