Quick and Easy Quinoa Vegetable Soup

Quick and Easy Quinoa Vegetable Soup

My two younger kids both woke up with coughs and sniffles, so my goal for the day was to try and get them back on the road to healthy town as quickly as possible. That meant giving them some homemade medicinal honey, elderberry syrup and this vegetable soup.

All three of my children are going through a selective phase at the moment. Which is unfortunate as I put a lot of time and energy into the meals I prepare, and it can be very disheartening to get negative feedback from the so-called peanut gallery afterwards. We have a standard policy of preparing meals with the understanding that if you don’t like it, fine but we are not making anything else. I fully respect their ability to choose what they do and do not like, however I am not prepared to be a short order cook. I have actively involved the kids in meal planning and food prep, which has initiated some really positive shifts in the right direction.

I made this soup with two goals in mind – to boost their immune systems, and to use up some of the ingredients in our fridge and pantry. If you are a frequent visitor to this site, you’ll notice that the Sea Veg Blend (rich in minerals), Vitamineral Earth (full of so much goodness) and 14 Mushroom Powder (full of immune boosting power) figure prominently in a lot of my recipes. You can swap the water and this trio of goodness for vegetable broth, if these ingredients (or something similar) are hard to find in your area.

I know that a vegetable soup might not be the most festive choice for holiday posting, however it is pretty quick to put together and I figured it might come in handy during late nights of present wrapping. It also received a two thumbs up (and multiple bowl) seal of approval from my kidlets, which guaranteed its inclusion on my blog.

Quick and Easy


2 Tbsp avocado oil
1 leek, finely sliced
2 lg carrots, finely sliced
2 stalks celery, finely sliced
2 lg cloves garlic, crushed
1½ tsp tarragon
1½ tsp thyme
1½ tsp parsley
1½ tsp sea salt
6 cups water
2 Tbsp Sea Veg Blend
2 Tbsp Vitamineral Earth
1 Tbsp 14 Mushroom Powder
½ cup alphabet pasta
½ cup kale, thinly sliced
1 Tbsp spinach powder
½ lemon, juiced
Fresh cracked pepper


Heat avocado oil over medium heat. Add leeks, carrots, celery and garlic. Sauté until soft and fragrant, about 8–10 minutes. Add tarragon, thyme, parsley and sea salt, stirring to combine. Add 6 cups water, Sea Veg Blend, Vitamineral Earth and 14 Mushroom Powder and stir to combine. Bring to a boil, and add quinoa and pasta, lowering heat to a rolling boil and letting cook for 12 minutes. Remove from heat and add kale (or spinach powder), lemon juice and fresh cracked pepper. Test for seasoning, adjust as needed and enjoy!

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