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Vegetable & Quinoa Soup


3 carrots chopped

1 zucchini chopped

1 bunch of broccolini

1 onion chopped

a few handfuls of green beans chopped

3 cloves of garlic crushed

2 tsp of grated ginger

4 bay leaves

1 cup of quinoa

1/2 cup of fresh basil chopped

1/2 cup of fresh parsley chopped

3 cups of pumpkin chopped

2 cups of sweet potato chopped

7 cups of water

5 cubes of vegetable stock



Roughly chop all the vegetables you wish to put into your soup ( I like my soup quite chunky). Place an extra large saucepan on the stove adding 7 cups of water and the stock cubes. If you like, you can dissolve these in boiling water before placing it in the saucepan. Add all the chopped vegetables, garlic, ginger, quinoa and herbs altogether. Place lid on the saucepan and set stove on medium heat bringing to the boil and allowing to boil for 1/2 hour – 45mins, depending on how soft you like your vegetables. Stir regularly so as the pumpkin softens it disperses in the stock and gives a creaminess to the soup….yum!


This soup is a great way to boost your immune system in winter, as it is full of nutritious vegetables along with quinoa, which is a grain high in protein, vitamins and minerals.




Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.