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Side angle shot of the quinoa soup in a white bowl overtop a striped napkin.

Creamy Quinoa Coconut Soup

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  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: American


This quinoa coconut soup has a creamy and rich tomato based broth loaded with garlic, fennel, basil and tomatoes. It’s nourishing, rich in protein, and easy to meal prep.


  • 1 medium onion (diced)
  • 1 carrot (diced)
  • 1 stalk celery (sliced)
  • 6 cloves garlic (minced (or more))
  • 1 cup dry quinoa
  • 1/2 tsp fennel seeds
  • 2 tsp dry basil
  • 1 tbsp Italian Seasoning
  • 2 tbsp nutritional yeast
  • 1 15 oz can chickpeas (rinsed and drained)
  • 1 28 oz can of crushed tomatoes
  • 6 cups vegetable broth
  • 1 15 oz can of full fat coconut milk
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 23 cups spinach


  1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened.
  2. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.
  3. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
  4. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes.
  5. Stir in spinach and allow to wilt before giving a final stir, then serve as desired.


If you do not use coconut milk, you can replace this ingredient with 1/4 cup tahini.