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Greek Lemon Quinoa Soup

Greek Lemon Quinoa Soup


  • 2 tablespoons olive oil
  • 2 small shallots, diced
  • 1 cup diced carrot
  • Salt
  • 2 cloves garlic, minced
  • 5 cups low-sodium vegetable broth
  • 1 cup quinoa, well rinsed
  • 1 1/2 tablespoons white miso
  • 2 tablespoons tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons heaping dried dill (or 1/4 cup chopped fresh dill)


  1. Heat oil in a medium saucepan over medium-high heat. Add shallots, carrot, and 1 dash salt. Saute until shallots are translucent, about 7 to 10 minutes. Add garlic and saute for 1 to 2 minutes until fragrant. Add vegetable broth, quinoa, and another dash salt to taste, and bring to a boil. Reduce heat and simmer until carrots and quinoa are cooked, about 20 minutes.
  2. Meanwhile whisk together miso, tahini, and lemon juice until smooth. Once soup is finished, remove from heat, and stir in miso mixture, nutritional yeast, and dill.


  • Recipe provided by Janet of The Taste Space

Nutrition Information

Per serving: 290 kcal cal., 9.5 g fat (1 g sat. fat), 14 g carb., 8 g fiber, 13 g pro., 77 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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