Johnson's Rainbow Vegetable & Quinoa Soup

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, nutrient-packed soup featuring seasonal vegetables and protein-rich quinoa, simmered with fresh herbs for a light yet satisfying meal. This soup recipe, ready in about 50 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 2 cups carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup quinoa
• 1 cup zucchini
• 1 cup cherry tomatoes
• 2 tbsp fresh basil
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 cups diced carrots, and 2 diced celery stalks, and sauté for 7 minutes until vegetables are tender and onions are translucent, stirring frequently to prevent browning.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 cup quinoa and 4 cups vegetable broth, bringing to a gentle simmer. Cover and cook for 15 minutes until quinoa is tender and liquid is absorbed.
3. Step 3: Stir in 1 cup diced zucchini and 1 cup halved cherry tomatoes, then simmer uncovered for 8 minutes until vegetables are just tender but still vibrant. Remove from heat, stir in 2 tbsp chopped fresh basil and 1 tbsp lemon juice. Season with salt and pepper to taste until the soup has a bright, herbaceous aroma.