Quinoa and Collard Greens Soup is perfect for fall and fall is in the air!

It’s turned off cold here in Utah. The leaves are turning and there is a crisp chill in the air. Fall always makes me want some warm and comforting soup. Soup is fast and easy to make in addition to being full of good nutrients.

One of the reasons I love soup so much is that it’s a simple way to get lots of healthy veggies in. With fairly little cooking time you can have a delicious meal full of nutrients for you and your family. There’s also something so comforting about a warm bowl of soup on a cool night.

An additional bonus is that soup makes REALLY good leftovers. Once it’s made you can warm it up very quickly.

This particular soup has quinoa and collard greens to make it extra healthy. It also has nutritional yeast with vitamin B12 for that feeling of warm comfort food.

Quinoa and Collard Greens Soup is just what you need on these cooler autumn days! So curl up with a nice warm bowl and enjoy some delicious and healthy food.

P.S. For some additional fall favorites, be sure to try my Healthy Pumpkin Scones, Winter Squash Hash and my Clean and Comforting Chicken Chowder. Yum!

Quinoa and Collard Greens Soup

4 cups cooked quinoa
12 palm sized collard greens
4-6 cups vegetable broth
1/4-1/2 cup butter
5-10 mushrooms
4 large carrots
4 celery stalks
1 onion
2-3 cloves garlic

In a large soup pan saute onion and garlic in butter until they sweat and start to caramelize. Add carrots and celery and cook for about 5 minutes. Stir in mushrooms and collard greens. Cook and stir another 2-3 minutes until the greens become a vibrant green color. Add enough broth to cover vegetables about 2 inches. Bring to a boil and let simmer until carrots and celery are tender crisp. Take off heat and add cooked quinoa. Stir and serve.

Ingredients

 4 cups cooked quinoa
 12 palm sized collard greens
 4-6 cups vegetable broth
 1/4-1/2 cup butter
 5-10 mushrooms
 4 large carrots
 4 celery stalks
 1 onion
 2-3 cloves garlic

Directions

1

In a large soup pan saute onion and garlic in butter until they sweat and start to caramelize. Add carrots and celery and cook for about 5 minutes. Stir in mushrooms and collard greens. Cook and stir another 2-3 minutes until the greens become a vibrant green color. Add enough broth to cover vegetables about 2 inches. Bring to a boil and let simmer until carrots and celery are tender crisp. Take off heat and add cooked quinoa. Stir and serve.

Quinoa and Collard Greens Soup

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