Roasted Veggie and Quinoa Soup


45 minutes prep40 minutes cook
Serves 8-10
Main Dish
SoupLean and Green


  • 6 qt Dutch oven or stock pot
  • Baking sheet


  • 1 1/2 cup quinoa
  • 1 bulb garlic
  • 1 medium eggplant, diced
  • 1 medium white onion, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2–4 heirloom tomatoes, diced
  • 2 tbsp each garlic powder, onion powder
  • 2–3 bay leaves
  • 3 cup broth, veggie or chicken
  • 3 cup water
  • To taste: salt, and pepper



  1. Adjust rack to top position and preheat oven to 400Β°F
  2. Peel the papery outside of garlic. Make sure to leave the bulb whole and each individual clove in their skin.
  3. Cut off 1/4" to 1/2" of the top of garlic, exposing the cloves.
  4. Place garlic on a piece of foil large enough to wrap garlic in. Drizzle a little bit of olive oil, salt, pepper, and close foil.
  5. Place veggies on baking sheet, drizzle with olive oil, salt, pepper and half the spices. Give them a quick toss, place garlic on baking sheet and roast for 35 minutes, or until a nice char is developed on veggies.
  6. Let garlic cool completely, then remove cloves from skins and give rough chop.


  1. In Dutch oven or stock pot, over medium heat add olive oil and toast quinoa until the grain starts to expand.
  2. Add 3 cups of water, bring to a boil then cover and simmer for 15 minutes or until quinoa is tender.


  1. Add broth, veggies, garlic, spices, and bay leaves to quinoa, give it a swirl.
  2. Let simmer for 30–45 minutes, and enjoy.


Use any veggies you want! Change it up every time you make this hearty soup to make it new and fresh.

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