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- 1 cup quinoa, thoroughly rinsed - 1 large onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (15 oz) diced tomatoes, undrained - 6 cups vegetable broth (low-sodium recommended) - 1/4 cup freshly squeezed lemon juice (about 2 medium lemons) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon freshly ground black pepper - Sea salt, to taste The main ingredients for this soup are simple yet packed with flavor. Quinoa acts as the base, bringing a nutty taste and a good source of protein. The vegetables—onion, garlic, carrots, and celery—add depth and texture. The diced tomatoes bring a hint of sweetness and acidity, while vegetable broth ties everything together. Adding lemon juice just before serving brightens the dish. Thyme and oregano bring herbal notes, while black pepper adds warmth. - Fresh parsley - Lemon slices - Olive oil For garnishes, fresh parsley adds color and a fresh taste. Lemon slices enhance the lemon flavor and look beautiful. Drizzling olive oil adds richness and a touch of luxury to each bowl. These ingredients create a comforting and nutritious soup that warms the soul. - Rinse quinoa under cold water. This removes the bitter coating. - Dice one large onion, two medium carrots, and two celery stalks. - Mince two cloves of garlic. - Add rinsed quinoa, onion, garlic, carrots, and celery to the slow cooker. - Pour in one can of diced tomatoes with juice. - Add six cups of low-sodium vegetable broth. - Sprinkle in one teaspoon of dried thyme and one teaspoon of dried oregano. - Add half a teaspoon of black pepper and sea salt to taste. - Stir all ingredients until well mixed. - Cover the slow cooker with its lid. - Set the cooker to low heat for six to eight hours. - Alternatively, set it to high heat for three to four hours. - Stir in one-fourth cup of freshly squeezed lemon juice during the last 20-30 minutes. - Taste the soup and adjust seasoning if needed. - Carefully ladle the soup into bowls. - Garnish each bowl with fresh parsley. - Add a slice of lemon on the side for a bright touch. - Serve with crusty bread or a fresh salad for a complete meal. To get the best texture from quinoa, rinse it well. This helps remove the bitter coating on the seeds. Cook it in the slow cooker until soft but not mushy. You want the quinoa to have a slight bite, adding a nice contrast to the soup. For balancing flavors, taste as you go. You might want more salt or lemon juice. Start with the recommended amounts and adjust based on your preferences. Fresh herbs can also brighten the soup, so feel free to add more parsley or even some basil. Using a slow cooker is easy, but there are tips to make it better. Always layer ingredients properly. Start with the grains, then add veggies, and finish with the liquid on top. This helps everything cook evenly. If you find your soup too watery, remove the lid for the last 30 minutes. This allows some liquid to evaporate and thicken the soup. If it’s too thick, just add a little more broth or water. {{image_4}} You can easily change this soup to fit your taste. Want more protein? Try adding diced chicken or a can of beans. Both work well and add great flavor. You can also switch up the veggies. If you have zucchini or bell peppers, toss them in! They add color and taste to the soup. Herbs and spices can change the soup's flavor too. Try using rosemary or dill instead of thyme. Each herb gives the soup a unique twist. This soup is very flexible for different diets. For a vegan version, just use vegetable broth and skip any meat. It stays tasty without losing its charm. If you need a gluten-free option, this recipe is already safe! Just make sure your broth is gluten-free. If you follow a paleo diet, you can add in more veggies and skip the quinoa. This keeps the soup light yet filling. To store soup leftovers, let the soup cool first. Then, transfer it to an airtight container. Make sure to cover it tightly. The soup will stay fresh in the fridge for up to four days. This is a great way to enjoy your tasty soup later! For freezing, use a freezer-safe container. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat, take it out of the freezer. Thaw it in the fridge overnight. For reheating, warm it on the stove over medium heat. Stir often until it's hot. You can also microwave it in a microwave-safe bowl. Enjoy your delicious soup anytime! Can I make this soup on the stovetop? Yes, you can make this soup on the stovetop. Start by sautéing the onions and garlic in a pot. Then, add the carrots and celery. Cook until soft, about five minutes. Next, stir in the quinoa, diced tomatoes, and broth. Bring it to a boil, then lower the heat. Simmer for about 20 minutes until the quinoa is tender. How can I enhance the flavor? You can enhance the flavor in several ways. Try adding a bay leaf for depth. Fresh herbs like basil or dill also work well. A splash of hot sauce can add heat. You can also use homemade broth for richer taste. A squeeze of lemon at the end brightens the soup nicely. Is it possible to make this soup without quinoa? Yes, you can make this soup without quinoa. Substitute with rice or barley for a different texture. You can also use lentils for protein and fiber. Just adjust the cooking time as needed. Each option will give you a tasty twist on this soup. Health benefits of quinoa Quinoa is a superfood packed with nutrients. It has protein, fiber, and essential amino acids. It helps keep you full and satisfied. Quinoa is gluten-free, making it safe for those with gluten sensitivities. It also has antioxidants that help fight inflammation and support heart health. Soup's calorie count and macros Each serving of this soup is low in calories, around 200 per bowl. It has about 8 grams of protein and 5 grams of fiber. The healthy fats come from any olive oil you drizzle on top. This soup is a great option for a healthy meal any day. Where to find quality quinoa You can find quality quinoa at local grocery stores or health food shops. Look for brands that are organic and non-GMO. Check the package for a freshness date. Buying in bulk is also a great way to save money and ensure quality. Tips for selecting fresh produce Choose vegetables that are firm and bright in color. For carrots, look for smooth skin without blemishes. Celery should feel crisp and snap when bent. Onions should be dry and firm, with no soft spots. Fresh herbs should smell fragrant and have vibrant leaves for the best flavor. This blog explained how to make a tasty soup with quinoa and fresh veggies. I shared step-by-step instructions, tips for your slow cooker, and ideas for tasty variations. You can even adjust the recipe for different diets. Remember, cooking should be fun and creative. Feel free to mix and match ingredients to suit your taste. The right soup can warm your heart and fill your belly. Enjoy the process, and happy cooking!

Slow Cooker Lemon Herb Quinoa Soup

Warm up your days with this delicious Lemon Herb Quinoa Soup made in the slow cooker! This easy recipe combines healthy quinoa, vibrant vegetables, and a zesty lemon kick that elevates your meal. Perfect for busy weeknights, simply toss in your ingredients and let the slow cooker do the magic. Click through to explore the full recipe and tips for serving this wholesome soup that's sure to become a family favorite!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

1 large onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (15 oz) diced tomatoes, undrained

6 cups vegetable broth (low-sodium recommended)

1/4 cup freshly squeezed lemon juice (about 2 medium lemons)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

Sea salt, to taste

1/4 cup fresh parsley, finely chopped (for garnish)

Lemon slices, for garnish

Instructions
 

Begin by adding the rinsed quinoa to the slow cooker, followed by the diced onion, minced garlic, diced carrots, and diced celery. Pour in the can of diced tomatoes, including the juice for added flavor.

    Next, add the vegetable broth to the mixture. Sprinkle in the dried thyme, dried oregano, and black pepper. Season with salt according to your taste preferences, then stir all ingredients together until well combined.

      Cover the slow cooker with its lid and set it to the low heat setting for approximately 6-8 hours, or on high heat for 3-4 hours. This will allow the quinoa to cook thoroughly and the vegetables to become tender.

        In the final 20-30 minutes of cooking, stir in the fresh lemon juice. This will enhance and brighten the overall flavors of the soup. Taste the soup and adjust the seasoning as needed.

          When the cooking time is complete, carefully ladle the soup into individual bowls. For a delightful garnish, sprinkle each bowl with fresh parsley and add a lemon slice on the side for an inviting presentation.

            Prep Time: 15 mins | Total Time: 7 hours | Servings: 6

              Optional Presentation Tips: Serve with crusty bread or a side salad for a hearty, satisfying meal. Drizzle a little extra virgin olive oil over each bowl for added richness!