Fall Vegetable Quinoa Soup Recipe

If you’re on the hunt for a comforting bowl of warmth that’s not only hearty but packed with vibrant fall flavors, you’re going to want to bookmark this Fall Vegetable Quinoa Soup Recipe. I absolutely love how this soup comes together with a rainbow of seasonal veggies, tender quinoa, and a fragrant touch of herbs—making it feel like a cozy hug in a bowl. Whether it’s a chilly afternoon or you need something wholesome for dinner, this soup delivers every single time.

this …

Ingredients You’ll Need

Each ingredient in this Fall Vegetable Quinoa Soup Recipe plays an important role, filling your bowl with layers of flavor and healthy textures. Fresh herbs like rosemary and thyme brighten the earthiness of the roasted veggies, while quinoa adds a light, chewy bite that everyone will appreciate. When shopping, look for firm, brightly colored vegetables and fresh herbs for the best taste.

• Olive oil: This is your base for sautéing – it adds a subtle richness, so don’t skimp here.
• Yellow onion: A classic soup staple that provides a sweet, savory foundation.
• Carrots: Adds natural sweetness and crunch – I like to chop them evenly for consistent cooking.
• Celery stalks: For a mild, herbal crunch that complements the other veggies.
• Garlic: Minced fresh garlic brings that irresistible aromatic punch.
• Sweet potato: Its creamy texture and sweetness makes the soup extra comforting.
• Butternut squash: Chopped pieces give the soup its iconic autumn vibe and that buttery texture.
• Bay leaves: Infuses the broth with a subtle, herbal depth.
• Vegetable broth (reduced-sodium): Choosing low-sodium helps you control the salt level later.
• Diced tomatoes: These add bright acidity and a bit of tang to balance the sweetness.
• Chickpeas: Rinsed and drained for added protein and texture.
• Quinoa: Rinse it well before cooking to remove the natural bitterness.
• Fresh rosemary: Minced finely, it adds piney, fragrant notes that warm up the soup.
• Fresh thyme: Small leaves packed with earthy flavor.
• Kale: Be sure to remove the ribs and stems for a tender bite that blends nicely into the soup.
• Salt and black pepper: To taste—season gradually as you cook for the best control.

Variations

I like to mix things up with this Fall Vegetable Quinoa Soup Recipe depending on what’s in season or what my family’s craving. Don’t be afraid to swap out veggies or adjust spices — that’s what makes this recipe yours. Trust me, I’ve tried so many tweaks, and each brings a new flavor twist.

• Add some heat: Toss in a pinch of red pepper flakes or a diced jalapeño if you want an extra kick—I love how it wakes up the earthy flavors.
• Swap veggies: If you don’t have butternut squash, pumpkin or acorn squash work beautifully too.
• Boost the protein: Add cooked sausage or shredded chicken if you’re not vegetarian. My family prefers this heartier version on colder nights.
• Make it creamier: Stir in a splash of coconut milk or a dollop of yogurt at the end for extra creaminess.
• Change up the greens: Spinach or chard are great alternatives to kale if that’s what you have on hand.

How to Make Fall Vegetable Quinoa Soup Recipe

Step 1: Soften the Base Vegetables

Start by heating the olive oil in a large stockpot over medium heat. When the oil is shimmering, toss in the diced onion, chopped carrots, and sliced celery. Cook these for about 5 minutes until the onions turn translucent and the veggies begin to soften. Stir occasionally to prevent sticking and to make sure everything cooks evenly. This step builds the base flavor, so don’t rush it.

Step 2: Add Heartier Vegetables and Aromatics

Next, stir in the minced garlic, chopped sweet potato, butternut squash, and bay leaves. Keep cooking for about 10 minutes—this lets the sweet potato and squash start to soften and caramelize slightly, deepening the taste. Keep stirring occasionally so nothing sticks to the bottom. You’ll notice the kitchen starts to smell amazing around now!

Step 3: Bring in the Broth, Tomatoes, and Chickpeas

Pour in the vegetable broth and canned diced tomatoes along with their juices. Then, add the rinsed and drained chickpeas. Stir in the quinoa to distribute it evenly throughout the soup. Sprinkle in the minced rosemary and thyme. Give everything a good stir, then let the soup simmer for about 15 minutes, until the quinoa is tender. This is when the flavors start marrying beautifully.

Step 4: Finish with Kale and Seasoning

Finally, add the chopped kale (without the tough ribs and stems) and cook for another 5 minutes. You want the kale tender but still bright green. Taste your soup now and adjust with salt and freshly ground black pepper as needed. Remove the bay leaves before serving. Spoon into bowls and enjoy the heartwarming goodness!

How to Serve Fall Vegetable Quinoa Soup Recipe

Garnishes

I love topping this soup with a sprinkle of freshly grated Parmesan or a dollop of Greek yogurt—it adds creaminess and a touch of tang that brightens each spoonful. Sometimes, I pop on some toasted pumpkin seeds or freshly chopped parsley for a bit of crunch and color. These simple garnishes take the soup from cozy to restaurant-quality in seconds.

Side Dishes

This soup shines on its own, but I often serve it alongside warm crusty bread or garlic butter rolls to sop up every last drop. For a heartier meal, a simple side salad with a lemon vinaigrette is also gorgeous—adds freshness that contrasts nicely with the richness of the soup.

Creative Ways to Present

For holiday dinners or special family gatherings, I like to serve this soup in small mason jars or mini crocks, garnished beautifully with herbs and a swirl of cream. It’s not just tasty; it makes a charming presentation that guests notice and appreciate—makes me feel like I’m serving something truly special.

Make Ahead and Storage

Storing Leftovers

Once the soup cools completely, I transfer it to airtight containers and pop it in the fridge. It stays fresh for about 4 to 5 days, which is perfect for lunches or quick dinners throughout the week. Keeping it chilled well preserves those vibrant flavors—just give it a quick stir before reheating.

Freezing

This Fall Vegetable Quinoa Soup Recipe freezes like a dream. I pour cooled soup into freezer-safe containers or heavy-duty zip bags, label them, and freeze for up to 3 months. It’s a lifesaver on busy days because homemade soup is just a quick thaw away.

Reheating

When reheating, I prefer warming it on the stove over medium heat, stirring occasionally until steaming hot. If reheating from frozen, I thaw overnight in the fridge for best results or use the defrost setting on the microwave. Adding a splash of broth or water while reheating helps keep the soup from thickening too much.

FAQs

Final Thoughts

This Fall Vegetable Quinoa Soup Recipe is one of those gems I return to again and again when the temperatures drop. It’s a simple, no-fuss way to enjoy the amazing flavors of fall while nourishing your body with wholesome ingredients. Trust me, once you make it, you’ll find yourself craving it all season. So go ahead, make a big pot, savor it solo or share with loved ones—and enjoy a little bowl of comfort from my kitchen to yours.

Print