Tri-Blend (Quinoa, Amaranth, Millet) Gluten-Free Vegetable Soup

Quinoa Vegan Soup

There is nothing like hot soup on a cold day! Here is one of my favorite recipes for a hearty and healthy vegan soup. I found an organic blend of quinoa, amaranth and millet at the grocery store that I added to this soup. Any of the three grains can be used, or you may use a combination of the three (as I do here). This delicious soup can be served with freshly-made gluten-free bread.


1 small onion, chopped

1 small green, red or orange pepper, chopped

2 stalks celery, chopped

3 carrots, sliced

1 green zucchini, sliced

1 yellow zucchini, sliced

1 potato, cut into small pieces

1 large yam, cut into small pieces

3-4 large kales leaves, stemmed

3-4 green onions, sliced

10-12 garlic cloves, minced

1 Tbs. rosemary

¼ cup fresh cilantro, chopped

1/8 tsp. cayenne pepper

½ tsp. sea salt

2 vegan vegetable-based bouillon cubes

Additional salt and pepper to taste



Prepare all above ingredients.

In a large soup pot, cook carrots, onions and peppers in a small amount of water for about 10 minutes on medium high. Add water if the mix becomes too dry. Add celery and cook another 5 minutes.

Add 12 cups of water and all the vegetables except kale. Bring to a boil and reduce heat to medium low.

Add cilantro, garlic, rosemary, spices, and bouillon cubes. Bring to a boil. Cook for 10 minutes. Add quinoa or quinoa blend and cook another 35-40 minutes or until the quinoa or quinoa blend is done.

Add the kale. Stir and cook for 10 minutes longer. Serve!

This makes a large batch for about 8-10 people. You can freeze this and reheat later or take some for lunch at work.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.

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