Vegetable Quinoa Soup
Easy
•55 Min
•Share recipe
Ingredients
6
ingredient_quantity
recipe ingredient
MAGGI® Organic Chicken Bouillon
2
cubes
Olive oil
1
tbsp
Onions, finely chopped
1
Medium
Garlic, finely chopped
2
Cloves
Carrot, cut into small pieces
2
Mediums
Celery stick, finely chopped
2
Stalks
zucchinis
1
Medium
Red Bell Pepper, chopped
1
Medium
Tomato, diced
1
cup
Quinoa, cooked
1
cup
water
4
cups
dried oregano
1
tsp
Fresh parsley, chopped
1
pinch
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
15.18 g
Energy
100.05 kcal
Fats
3.49 g
Protein
2.83 g
Nutrition Table Footer
1 min
1 min
1 min
1 min
Recipe steps
4 min
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Recipe steps
4 min
Add the diced carrots, celery, zucchini, and red bell pepper to the pot. Cook for about 5 minutes until the vegetables start to soften. Then, stir in the diced to
Recipe steps
4 min
Dissolve the MAGGI® Chicken Organic Bouillon cubes in 4 cups of water to create a flavorful broth. Pour the broth into the pot with the vegetables.
Recipe steps
4 min
Bring the soup to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender.
Recipe steps
4 min
Add the cooked quinoa to the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld. Garnish with fresh, chopped parsley.