Creamy Vegetable Quinoa Soup Recipe

Impress vegetarians and carnivores alike with this vegetable quinoa soup.

From “The Greek Yogurt Cookbook”
November 2014

  • This vegetarian quinoa soup can be made with any vegetables of your choice.
    Photo by Sylvia McArdle
  • Lauren Kelly’s all-in-one cooking guide, “The Greek Yogurt Cookbook,” offers over 125 nutritious recipes for incorporating Greek yogurt into every meal.
    Cover courtesy F+W Media

Yield: Serves 6

The Greek Yogurt Cookbook (F+W Media, 2013) by Lauren Kelly provides innovative ways to enjoy Greek yogurt at every meal. This all-in-one cooking guide also offers advice for making your own yogurt at home. Start adding this superfood to your diet with the following recipe for a Creamy Vegetable Quinoa Soup.

You can purchase this book from the Mother Earth Living store: The Greek Yogurt Cookbook.

This wonderful vegetarian soup will impress even the most serious carnivores. Feel free to use whatever vegetables you have in the house.

Creamy Vegetable Quinoa Soup Recipe


• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/4 cup diced zucchini
• 1 (15.5-ounce) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup quinoa, rinsed and drained
• 1 cup low-fat milk
• 1/2 cup nonfat plain Greek yogurt
• 3 tablespoons flour
• 1/4 cup grated Parmesan cheese, for topping


1. In a large saucepan, melt the butter. Add the onion and garlic, and cook over medium heat for 2–3 minutes until they soften. Add the carrot, celery, zucchini, tomatoes, and broth. Stir to combine.

2. Add parsley, thyme, and basil, and bring to a boil. Mix thoroughly, and lower the heat to a simmer. Add the quinoa.

3. In a small bowl, add the milk, Greek yogurt, and flour; stir until smooth. Pour the milk mixture into pan and cover. Mix well so everything is combined.

4. Simmer on low for 25–30 minutes until the quinoa is tender. Garnish with Parmesan cheese if desired.

More Recipes from The Greek Yogurt Cookbook

Carrot-Ginger-Apple Smoothie Recipe
Mexican Quinoa Stuffed Peppers Recipe
Pumpkin-Oatmeal Cookies Recipe

Per Serving:
Calories: 190
Fat: 7 g
Cholesterol: 18 mg
Carbohydrates: 22 g
Sugar: 3 g
Fiber: 5 g
Sodium: 510 mg
Protein: 10.5 g

Excerpted from The Greek Yogurt Cookbook by Lauren Kelly, CN. Copyright © 2013 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of Sylvia McArdle. Purchase this book from our store: The Greek Yogurt Cookbook.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds