Quinoa Potato Soup with Super Greens

Ingredients

• 1yellow onion
• 1 mediumcarrot
• 5 clovesgarlic
• 227 g (8 oz)Yukon Gold potato
• 2 cupsbroccoli florets
• 425 g (15 oz) candiced tomatoes, or fire-roasted tomatoes
• 6 cupsvegetable stock
• 85 g (½ cup)uncooked white quinoa
• 2 cupslacinato kale
• 2 cupsfresh baby spinach
• 2 tspapple cider vinegar
• 1½ tspItalian seasoning

Instructions

1. 1

   Chop the vegetables

   Dice the onion and carrot, then mince the garlic and set it aside.

2. 2

   Soften the onion

   Set a large stockpot over medium-high heat and sauté the onion and carrot for 7–8 minutes. For a no-oil sauté, use 3 tbsp vegetable stock or water, adding more as needed.

3. 3

   Prepare potato and broccoli

   While the onion and carrot cook, dice the potato and cut the broccoli into small florets.

4. 4

   Add garlic and seasoning

   When the onion is translucent, stir in the minced garlic and Italian seasoning. Sauté for 1–2 minutes.

5. 5

   Bring soup to a boil

   Add the potato, broccoli, diced tomatoes and vegetable stock. Raise the heat and bring the soup to a gentle boil.

6. 6

   Simmer with quinoa

   Once the soup is gently boiling, add the quinoa, rinsed well and drained. Lower the heat to a gentle simmer, cover and cook for about 20–25 minutes.

7. 7

   Prepare the greens

   Meanwhile, remove the large stems from the kale and chop or tear the leaves into bite-sized pieces. Roughly chop the spinach.

8. 8

   Finish with greens

   Add the kale, spinach and apple cider vinegar during the final 5 minutes of cooking. Season with salt and pepper to taste before serving; the soup will thicken further as it stands.

What is quinoa potato soup?

This is a vegetable soup built around potato, quinoa and a mix of leafy greens, with tomatoes and Italian seasoning adding savoury depth. Quinoa has roots in the Andes, while this recipe brings it into a simple, contemporary stock-based soup.

The combination works because the potato and quinoa make the broth more substantial, while broccoli, kale and spinach add different textures. Adding the greens near the end helps them cook without spending the full simmer in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 5g protein, 28g carbs, 1g fat.

The potato, quinoa and vegetables supply most of the carbohydrate, while the vegetable stock and leafy greens contribute little protein and the recipe contains no listed added oil. Serve it with a protein-rich side, such as beans, if you want a more balanced plate.

Build flavour in the pot

Onion and carrot: give these time to soften over medium-high heat before adding the other ingredients. If you are following the no-oil method, add small splashes of vegetable stock or water as needed to stop them sticking.

Garlic and seasoning: stir them in after the onion turns translucent and cook for just 1–2 minutes. This brief step lets them become fragrant before the liquid goes in.

Give the quinoa a good rinse

Rinsed quinoa: wash it well and drain it before adding it to the gently boiling soup, as the method specifies. This also removes any loose residue from the grains.

Covered simmer: lower the heat and cover the pot for about 20–25 minutes. Keep the simmer gentle so the ingredients cook steadily without the broth boiling hard.

Watch the texture

Potato and quinoa: check that the potato is tender and the quinoa is cooked through at the end of the simmer. The quinoa should look expanded, and the soup will gain body as it rests.

Greens: add the kale, spinach and vinegar for the final 5 minutes. This gives the kale time to soften while keeping the spinach from cooking for longer than necessary.

Keep the broccoli in small florets

Small florets: cut the broccoli into small, fairly even pieces so they cook alongside the diced potato. Very large pieces may take longer to become tender.

Kale stems: remove the large stems before chopping or tearing the leaves. Bite-sized pieces are easier to stir into the soup and eat from a spoon.

Serve it simply

This soup is filling enough to serve on its own, or alongside bread for dipping. A fresh side salad can add a crisp contrast to the soft grains and vegetables.

Season at the end: taste the finished soup and adjust the salt and pepper before serving. If it thickens while standing, stir well and loosen it with a little stock or water if desired.

Recipe notes & tips

• Dice the potato into even pieces so it cooks at a similar rate throughout the pot.
• Keep the quinoa simmer gentle and covered, as directed, for an even cook.
• Remove the kale's large stems before chopping the leaves.
• Add the spinach and kale only during the final 5 minutes of cooking.
• Taste for salt and pepper just before serving, since the stock can vary in saltiness.

Variations

• Fire-roasted tomatoes: use them instead of regular diced tomatoes for a smoky note.
• Different greens: swap in another tender leafy green for some or all of the spinach.
• Herb adjustment: add more Italian seasoning to taste if you prefer a more pronounced herbal flavour.
• Extra vegetables: replace some of the broccoli with another quick-cooking vegetable, cut into small pieces.
• Thicker soup: let the soup stand briefly after cooking, as it naturally thickens as it sits.

Common mistakes to avoid

• Skipping the quinoa rinse: rinse it well and drain it before adding it to the pot.
• Boiling too vigorously: lower the heat once the soup reaches a light boil and maintain a gentle simmer.
• Adding greens too early: wait until the final 5 minutes so they do not cook through the entire simmer.
• Leaving large kale stems in: remove the large stems before chopping or tearing the leaves.
• Cutting uneven vegetables: make the potato dice and broccoli florets fairly small and consistent for more even cooking.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently on the hob or in the microwave, stirring occasionally; add a little water or stock if the soup has thickened.

Frequently asked questions