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Creamy Quinoa Soup

Creamy Quinoa Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This rich and creamy quinoa soup is the perfect cozy comfort food and it’s completely plant-based. A rainbow of vegetables are simmered with quinoa and cannellini beans, and a rich homemade cashew cream takes this soup to the next level.


Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1 15oz can cannellini, drained and rinsed
  • 1 cup white quinoa, uncooked
  • 1 14.5oz can fire-roasted diced tomatoes
  • 5 cups vegetable broth
  • 1/2 cup cashews
  • 1 cup water
  • 1 cup torn kale, stems removed


  1. In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally.
  3. Add the garlic and continue to cook for 1 minute.
  4. Add the Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.
  6. While the soup is cooking, add the cashews to a heat safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.
  7. Add the cashews and soaking liquid to a blender and blend until smooth.
  8. Stir in cashew cream into the soup.
  9. Add the kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.