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Ingredients 0/16
Reasons You'll Love It
This soup is packed with wholesome ingredients that provide fiber, protein, and essential vitamins. It’s a warm and comforting meal that supports a healthy lifestyle without sacrificing flavor. Perfect for any season, it fills you up without feeling heavy.
Tips To Improve This Recipe
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium vegetable broth to control the salt content.
- Add fresh herbs like parsley or cilantro at the end for a bright, fresh flavor.
- Use low-sodium vegetable broth to control the salt content.
- Add fresh herbs like parsley or cilantro at the end for a bright, fresh flavor.
Directions
Warm some oil in a big pot over medium heat. Toss in the onions, bell peppers, carrot, celery, garlic, cumin, and chili powder, and cook everything until the veggies are nice and soft, about 10 minutes. Next, stir in the crushed tomatoes and green chiles. Pour in the broth along with the chickpeas and quinoa, then season with salt and pepper to taste. Bring the soup to a boil, then turn the heat down and let it simmer gently for about half an hour. Finally, add the corn and cook just until it’s heated through, around 5 minutes. Ladle the soup into bowls and top each serving with some creamy avocado. Enjoy!
Serving Variations
Serve this soup with a side of crusty whole-grain bread or a simple green salad. A dollop of Greek yogurt or a sprinkle of grated Parmesan can add creaminess and extra flavor. It also pairs well with a light white wine or herbal tea.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems too thick. This soup also freezes well—thaw overnight in the fridge before reheating.
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