Vegetable Quinoa Soup: Progressive Thanksgiving Dinner
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Welcome to the virtual Thanksgiving dinner! I’m sharing a delicious Vegetable Quinoa Soup recipe for my part before moving on you on the next course: salad!
Today, I am sharing a delicious vegetable soup recipe that will be right at home on your Thanksgiving table. Of course, be sure to pair it with other delicious dishes you will find at the rest of this progressive dinner.
I love using fall vegetables in my cooking this time of year so, when I was thinking about soups, I knew a Vegetable Quinoa Soup would be perfect! I just love the little bit of nuttiness and extra protein the quinoa adds to the soup.
Now that you’ve enjoyed your vegetarian soup, be sure to keep moving through the progressive dinner:
Salads –
Main Dishes –
Side Dishes –
Desserts –
Parting Gifts –
You can also visit the blogs participating in the earlier parts of dinner. They are listed below:
November Fourteenth:
Printables –
Decor –
Centerpieces:
Table Decor and Ideas –
Drinks –
Appetizers –
November Fifteenth:
Soups –
If you loved this Vegetable Quinoa Soup recipe, you’ll love these other fall soup recipes!
- Green Chile Pumpkin Soup Recipe
- Roasted Red Pepper Soup
- Paleo Potato Leek Soup
- Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation
Essential items for this recipe:
- Large pot
- Cutting board
- Soup bowls
Ingredients
- 2 tsp Olive Oil
- 2 Carrots finely diced
- 2 Celery Ribs finely diced
- 1 medium Onion finely diced
- 28 oz can Stewed Tomatoes
- 2 tsp Fresh Sage chopped
- 2 tsp Fresh Rosemary chopped
- 4 Garlic Cloves minced
- 3 cups Butternut Squash cubed
- 2 cups Cauliflower Florets
- 2 inch piece Parmesan Rind
- 3 cups Vegetable Broth
- 5 oz Curly Kale roughly chopped
- 2 tbsp Red Wine Vinegar
- 1 cup Quinoa cooked
- Shaved Parmesan for Topping optional
Instructions
- In a large pot, heat olive oil over medium heat. Add carrots, celery and onion and sauté for 5-7 minutes or until softened.
- Add tomatoes through broth and bring to a boil.
- Reduce heat and simmer for 30 minutes or until squash is tender. Add kale and simmer for an additional 10 minutes. Remove from heat.
- Remove Parmesan rind and stir in red wine vinegar. Stir in quinoa and serve with shaved Parmesan.
