Kale Quinoa Soup

This easy vegan instant pot kale quinoa soup is a very hearty soup to make. It’s creamy soup packed with protein and essential nutrients. Ready in just 30 minutes.

My instant pot put out the BEST soup ever!

It’s so warm and comforting that even my toes were warmed up after just one spoonful.

You know what this soup is like? It’s like wearing a warm sweater while sitting in front of a fireplace and holding a cup of hot chocolate!

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Quinoa – This is a superfood! Quinoa is considered a complete protein and should be consumed as a meal whenever you can. It’s a great source of protein for vegans.

Purple kale – This color of kale has one amazing ingredient. It has polyphenols which are important for your brain and overall mood. Purple kale is also packed with antioxidants, fiber and essential nutrients. Did you know that they have a masterclass on Kale?? That’s definitely a class I want to try.

Broccoli – This is one of my favorite veggies of all time! Broccoli has so much nutrition like Vitamin C, Iron and Potassium. It’s also our ally in the fight against cancer. Source: National Kidney Foundation.

Mushrooms – Whenever I post mushroom recipes on my social media, many people respond that really dislike it. That just saddens me because there is so much nutrition in it. Check out FreshCap’s deep dive into this fungi!

Red Beans – Who would think that these tiny beans are packed with protein and vitamins!? They are also easier to cook than the large beans.

🥬 Substitution tip: The beauty of this recipe is that you can add any veggie of choice. Add things like zucchini, cauliflower, green beans.

Freezing and storing this soup

I am so happy I made a recipe that can actually be used later! It doesn’t happen often, so, let’s celebrate this fact.

This instant pot kale and quinoa soup is perfect when eaten right after it’s ready. But, I made a huge batch and couldn’t finish it all.

I put the soup into individual portion containers and froze them. When I am ready to enjoy the soup again, I thaw it just long enough to transfer it into a soup pan.

Then, I heat it for about 5 minutes and devour. The flavors were retained during the freezing and thawing process which is very good news.

P/S: You can also make purple kale salad with pomegranate.

🥬 Substitution tip: Don’t have purple kale? You can put in any kale you find in your local grocery store.

More ingredients to add

• Veggies like cauliflower, squashes, zucchini, sweet potatoes and carrots.
• Seasonings like Creole seasoning, Italian seasoning, Old Bay or any seasoning blend.
• Add ingredients like capers and spicy brown mustard for a more tangy taste.
• More proteins like brown rice, tofu and tempeh.
• Add any veggies you have on hand. If you have stray veggies, why not pickled them.

🫘 Handy Tip: If you have time, use dry small red beans soaked overnight. In the morning, pressure cook them first before making the soup.

What to serve with instant pot kale quinoa soup

• Spinach Salad – A spinach salad goes well with this quinoa soup.
• Tomato sandwich – Soup and sandwich is a time honored tradition.
• Beet Chips – Top your soup with these chips for added nutrition and flavor.
• Brussels sprouts pilaf – This pilaf is a hearty dinner recipe made with easy ingredients.
• Sweet potato wedges – These wedges are a perfect sub for french fries. They are made with sweet potatoes and oven-baked.

🍽 About this recipe: This recipe is vegan friendly, vegetarian friendly and low-carb friendly too.

How to make kale quinoa soup

• Open your instant pot lid and set it to “Saute”

• Add 1 Tbsp coconut oil to the pan and let it melt

• Put 1 tsp cumin seeds in the oil and let them brown for about 30 seconds

• Add 1 tsp turmeric and 1 tsp black pepper

• Add 3 cloves of diced garlic and 1 Tbsp of minced ginger to the pan. Mix it and cook for 30 seconds

• Put in ½ cup of red beans

• Add ½ cup of diced mushrooms, ½ of a bell pepper and 1 cup of broccoli florets

• Give it a quick stir

• Add the 2 tsp pink salt

• Add a ¼ cup of quinoa

• Pour 2 cups of water into the instant pot

• Add 1 tsp cumin powder and 1 tsp red chili powder. Mix well and close the lid

• Choose the “Rice” option and remove the “keep warm” option.

• Once the instant pot is done cooking and the valve has dropped, gently open the lid. Give it a quick stir.

• Add 2 Tbsp mushroom stock

• Pour in 1 cup of coconut milk

• Finally, put in 4 leaves of roughly chopped purple kale.

• Close the lid again, choose the “Pressure Cook” option and set the time to 5 minutes. Remove the “Keep Warm” option

• Let the instant pot go through the cook cycle and wait for the pressure valve to drop. Open it up gently, add 1 tsp of fresh lemon juice and give it a final stir

• Serve immediately.

A few more soup recipes

Acorn squash soup

Make these amazing acorn squash soup is my take on Panera’s acorn squash soup. My soup is vegan friendly.

Butternut squash soup

Give yourself a soup break by making this Latin inspired soup recipe made with butternut squash zoodles

Sweet potato soup

A creamy and delicious vegan sweet potato soup that everyone will love.

Healthy recipes like this quinoa soup are easy to make. Check out my collection of the easiest healthy recipes. I also have an Instant Pot quinoa and small red beans recipe that you will absolutely love.

Sharing is caring!

Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe.

⭐️ If you tried and enjoyed these chili tacos, please rate it 5 stars! Share it on Facebook, Pinterest, Twitter, Instagram and YouTube. ⭐️

Awesome Instant Pot Quinoa Soup

Rini

Make this easy vegan instant pot kale and quinoa soup in just 30 minutes. Warm winter soup for everyone to enjoy

5 from 9 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 5 people

Calories 210 kcal

Equipment

• Instant Pot (6qt)

Ingredients

  

• 1 Tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp black pepper
• 3 cloves garlic diced into small pieces
• 1 Tbsp ginger minced
• ½ cup red beans from a can, thouroughly washed
• ½ cup mushrooms diced, I used baby bell mushrooms
• ½ bell pepper diced
• 1 cup broccoli florets I used just the florets
• 2 tsp pink salt or regular salt
• ¼ cup quinoa dry, uncooked quinoa
• 2 cups water
• 1 tsp cumin powder
• 1 tsp red chili powder optional, adjust to taste
• 2 Tbsp mushroom stock or use vegetable stock
• 1 cup coconut milk
• 4 leaves purple kale or regular curly kale
• 1 tsp lemon juice fresh lemon juice

Instructions

 

• Open your instant pot lid and set the cook to "Saute"
• Add coconut oil to the pan and let it melt
• Put cumin seeds in the oil and let them brown for about 30 seconds
• Add turmeric and black pepper
• Add garlic and ginger to the pan. Mix it and cook for 30 seconds
• Put red beans
• Add mushrooms, bell pepper and broccoli florets
• Give it a quick stir
• Add the pink sink
• Add quinoa
• Pour water into the instant pot
• Add cumin powder red chili powder. Mix well and close the lid
• Choose the “Rice” option and remove the “keep warm” option.
• Once the instant pot is done cooking and the valve has dropped, gently open the lid. Give it a quick stir.
• Add mushroom stock
• Pour in coconut milk
• Finally, put in the purple kale.
• Close the lid again, choose the “Pressure Cook” option and set the time to 5 minutes. Remove the “Keep Warm” option
• Let the instant pot go through the cook cycle and wait for the pressure valve to drop.
• Open it up gently, add lemon juice and serve immediately.

Video

Notes

**** CALORIES INFORMATION IS APPROXIMATE.  CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.

• If you add more ingredients in this recipe or change them, you will have to adjust your cook times. The times I have mentioned in my recipe are set to my ingredients.
• I used purple kale because I had it on hand. You can use any kale you have.
• Don’t add the kale until towards the end because it will wilt and loose all it’s nutrients.
• I use red chili powder in it because I like a little kick. I urge you to use it too because chili powder has a way of warming you up.
• To make this soup cook faster, I used canned red beans which I washed thoroughly before adding to the soup. If you have time, soak dry beans overnight. Pressure cook them separately before adding to the soup. It’s extra work, but, worth it.
• Add any veggies you have on hand. I had mushrooms that were on their last leg. So, I put them in it before they went bad. Even broccoli and bell peppers were left over from other recipes.

Keyword Instant Pot recipe, instant pot soup, purple kale recipes, quinoa recipe