This easy Quinoa Potato Soup recipe features nutrient-rich "super greens" like broccoli, kale, and spinach. It's so healthy, comforting, and simple to customize with your favorite additions! (Vegan, gluten-free, oil-free.)
This warm Quinoa Potato Soup is filled to the brim with ultra-nourishing, plant-based ingredients.
It features nutrient-rich quinoa and potatoes combined with a "super greens" combination of fresh kale, spinach, and broccoli. The result is both delicious and healthy!
Plus it's wide open for customizing, so change it up however you see fit. Include veggies that are in season, or whatever's hanging out in your fridge or pantry. Best of all, the leftovers are just as good (maybe even better!) so it's great for make ahead dinners or healthy meal prep.
Ingredients for Quinoa Potato Soup
For this recipe, you'll simmer in a large pot on the stove:
- Yellow onion: Or substitute white onion or sweet onion.
- Carrot
- Garlic cloves: I like the flavor of fresh garlic best with this recipe, but you can substitute dried garlic powder if desired.
- Gold potato: I like the buttery taste and texture of Yukon gold potatoes, but you can use white potatoes, russet potatoes, or red potatoes instead.
- Broccoli: Either fresh or frozen broccoli works great.
- Diced tomatoes: Either regular or fire-roasted canned tomatoes.
- Vegetable broth: Be sure to use low sodium if desired.
- White quinoa: Or you can substitute other grains like rice or barley.
- Lacinato kale: This is also called dinosaur kale. Or you can use regular leafy green kale instead.
- Baby spinach
- Italian seasoning: You can also add salt and black pepper to taste.
- Apple cider vinegar: We'll pour in a couple teaspoons towards the end of cooking time. This brightens the flavor and adds depth. (Or try balsamic vinegar for a different flavor profile.)
Customizing
Vegetables: Add other veggies as you see fit like celery, zucchini, yellow summer squash, green beans, mushrooms, chard, peas, sweet corn, etc.
Herbs & seasonings: Use your own favorites such as dried oregano, basil, parsley, etc. For a more savory broth, omit the Italian seasoning and use ground cumin, smoked paprika, chili powder.
Beans: Reduce the quinoa to make room for a can of beans for even more plant-based protein and fiber. White beans, garbanzo beans, or kidney beans would all be tasty.
Miso slurry: You can also add a tablespoon of white miso (whisked smooth with a few tablespoons of water) at the end of cooking time for a salty, umami taste.
Serving
Garnish your bowl with fresh herbs before serving if you'd like. Try fresh parsley, cilantro, basil, chives, dill, or anything else that sounds good! For a kick, add a pinch of red pepper flakes.
Storing
Allow the soup to cool completely, then store in an airtight container in the refrigerator. I find it keeps for about 4-5 days and reheats wonderfully in the microwave.
For more inspiration, also browse all quinoa recipes or potato recipes.
Quinoa Potato Soup with Super Greens
Ingredients
- 1 yellow onion
- 1 medium carrot
- 5 cloves garlic
- 8 oz. Yukon gold potato
- 2 cups broccoli florets
- 15 oz. can diced tomatoes (or fire-roasted)
- 6 cups vegetable broth
- 1/2 cup white quinoa* (uncooked)
- 2 cups lacinato kale
- 2 cups fresh baby spinach
- 2 tsp. apple cider vinegar
- 1 1/2 tsp. Italian seasoning
Instructions
- Dice the onion and carrot. Mince the garlic and set aside.
- In a large stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, dice the potato. Then cut the broccoli into small florets.
- When the onion is translucent, add the minced garlic and Italian seasoning. Stir and sauté for 1-2 minutes.
- Then add the potato, broccoli, diced tomatoes, and vegetable broth. Increase heat, and bring to a light boil.
- Once lightly boiling, add quinoa (rinsed well and drained). Reduce heat to a light simmer and cover. Cook for about 20-25 minutes.
- Meanwhile, chop or tear kale into bite-sized pieces, large stems removed. Then roughly chop the spinach.
- Add the kale, spinach, and apple cider vinegar during the last 5 minutes of cook time. Salt and pepper to taste before serving. The soup will continue to thicken as it sits.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Quinoa Potato Soup recipe with spinach, kale and broccoli, also feel free to check out:
- Vegetable Barley Soup
- Chickpea Noodle Soup
- Roasted Butternut Squash Soup
- Red Lentil and Sweet Potato Stew
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Jennifer says
I loved the density of this soup! I added Romano beans, but otherwise followed this recipe as written. Including such wonderful greens makes this a fantastic nutrient profile for this soup. I found that the broth needed some oomph - but then I missed your note in the description that adding some miso would provide some umami flavour. I will try the miso next time. I will definitely make this soup again - thank you for creating such a great combination of veggies and grains to work with!
Kaitlin says
Thank you so much for this helpful feedback, Jennifer! It's very appreciated. (This older recipe has been on my list to revisit & update soon, so I'll be sure to focus on improving the broth flavor to amp it up!) Your Romano beans are such a fun addition - what a great idea. I appreciate you coming back to share! Have an awesome week. 🙂
11/2/25: Just updated this recipe with a bit more flavor in the broth!