Comments on: Quinoa Vegetable Soup with Kale

By: Autumn

Autumn — Sun, 05 Apr 2026 01:54:22 +0000

This was OK. I did not have celery for it and used zucchini and squash for seasonal veggies. I think it needed another can of beans to add more complex flavor.

By: Gail Campbell

Gail Campbell — Sat, 21 Feb 2026 17:37:15 +0000

I made this last night and it was delicious! Great recipe. I felt like having pasta so I added pasta to my bowl. I’ll have it again tonight and then I’ll freeze it to enjoy later. Thanks for the recipe!

By: Mike Rogan

Mike Rogan — Fri, 23 Jan 2026 17:17:48 +0000

Thanks so much for such a delicious recipe! Really enjoyed the finished soup and enjoyed it on a cold winter night. I read the comments before making and added cauliflower as one of your reviewers mentioned and it was an excellent addition to this hearty soup.

By: Cookie and Kate

Cookie and Kate — Wed, 14 Jan 2026 04:25:40 +0000

In reply to Norms. Hi Norms, the sweet potatoes will cook in the soup, so you can use raw potatoes.

By: Cookie and Kate

Cookie and Kate — Wed, 14 Jan 2026 03:22:47 +0000

In reply to Helen. Hi Helen, yes, you can make it in a slow cooker, but browning the vegetables first will produce better flavor.

By: Norms

Norms — Sun, 11 Jan 2026 17:01:11 +0000

Should the sweet potatoes be cooked or raw?

By: Carol Salyers

Carol Salyers — Sat, 10 Jan 2026 03:05:30 +0000

Delicious! Second time making it. For my extra vegetables, I used cauliflower and zucchini. Garbanzo beans for the protein. Added some fresh parsley for its health benefits and flavor, plus some smoky paprika. Had to add a lot of liquid to it since I did a full cup of quinoa and my soup got way too thick. used a couple of different vegetarian Better than Boullion cubes for the soup base. Perfect for a very cold, snowy night in Colorado as I write this.

By: KarinSC

KarinSC — Tue, 06 Jan 2026 14:23:44 +0000

This soup was wonderful ! I made it exactly according to the recipe and it is filling, nutritious and delicious. I’m currently eating it for breakfast

By: Cookie and Kate

Cookie and Kate — Tue, 06 Jan 2026 06:00:53 +0000

In reply to Linda. Hi Linda, millet requires simmering for about 20-40 minutes, depending on the desired texture and type of millet, so you can add it to the soup to cook while it simmers, or cook separately. It does have a small grain and the mouthfeel will be different, but it could work.

By: Linda

Linda — Sat, 03 Jan 2026 16:05:54 +0000

If I substitute millet for the quinoa, about how much would I add and would I cook it prior to adding it to the soup?