A vibrant and nourishing soup, brimming with the goodness of alkaline vegetables and the wholesome heartiness of quinoa. Perfect for a revitalizing cleanse, this soup is a symphony of flavors and textures that will leave you feeling refreshed and invigorated.

Follow The Directions

01

Step

10 mins

In a large stock pot, heat olive oil over medium heat. Add onions, bell peppers, carrot, celery, garlic, cumin, and chili powder. Sauté until vegetables soften, releasing their aromatic essence, approximately 10 minutes.

02

Step

30 mins

Stir in crushed tomatoes and minced green chile peppers, allowing their flavors to meld with the softened vegetables. Pour in vegetable broth, add drained chickpeas, and quinoa. Season generously with salt and freshly ground black pepper. Bring to a boil, then reduce heat to low. Gently simmer for 30 minutes, allowing the quinoa to cook through and the flavors to deepen.

03

Step

5 mins

Stir in thawed corn and cook until heated through, about 5 minutes. Ladle into bowls and garnish with diced avocado for a creamy, cool contrast to the warm, savory soup.

For a richer flavor, consider using roasted vegetables as a base for your broth.
Adjust the amount of green chile peppers to your desired level of spice.
A squeeze of lime juice before serving brightens the flavors.
Garnish with fresh cilantro or a dollop of Greek yogurt for added freshness and creaminess.

Adelle Steuber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.