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Veggie Tortilla Soup with Quinoa

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Veggie Tortilla Soup with Quinoa

4 from 1 vote
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Course: Soup
Cuisine: Mexican
Keyword: avocado, gluten-free, Quinoa, Tortilla Soup, vegetarian, Veggies, zucchini
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 384kcal


  • 1 medium onion
  • 3 medium carrot
  • 2 stalk celery
  • 1 medium zucchini
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander
  • 28 ounce crushed tomatoes, canned
  • 4 cup vegetable broth
  • 1/3 cup quinoa, uncooked
  • 3 medium tortillas, corn
  • 1 tablespoon olive oil
  • 2 medium avocado
  • 2 cup cilantro
  • 1/2 cup cheddar cheese
  • 1/2 cup sour cream
  • 1 medium lime


  • Prepare vegetables by chopping onion, carrots, celery, and zucchini. Mince garlic.
  • For the soup, heat the 2 tablespoons olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until carrots are tender, about 7 minutes. Stir in the cumin and coriander. Add the 28 ounces crushed tomatoes, vegetable stock, and zucchini. Bring to a low simmer and stir in the quinoa. Simmer uncovered until the quinoa is cooked, 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper. 
  • For the tortilla strips, preheat the oven to 425°F. Cut the tortillas into 1/8-inch strips, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toast on a cookie sheet, turning once, until golden, about 5 minutes. 
  • Place the tortilla strips, diced avocados, cilantro, cheese, sour cream, and lime wedges in individual bowls and offer as toppings. 
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Calories: 384kcal | Carbohydrates: 37g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 852mg | Fiber: 11g | Sugar: 11g

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