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Quinoa Vegetable Soup

  • 1 min read


  • 1/2 cup uncooked quinoa
  • 1 head of green cabbage (cut into quarters or eights, depending on size of cabbage)
  • 1 bunch of bok choy (chopped into two inch pieces)
  • 1 yellow onions, cut into eighths
  • 1 can plum tomatoes (rinsed, de-seeded and chopped)
  • 3 gloves garlic (chopped)
  • 4 cups vegetable broth
  • 3 cups water
  • A few squirts of fish sauce (to taste) - or soy sauce, to make it vegan
  • A few drops of lemon juice (about a quarter of a lemon)
  • Kosher salt and black pepper


Add the water, vegetable brother, and lemon juice to a large pot. Add the Lucky Iron Fish and bring to a boil for 10 minutes. Take out the Lucky Iron Fish. Add the onions and garlic to the soup. Cook at medium heat for about 10-15 minutes until softened. Add as much cabbage and bok choy as will fit int eh pot (you will most liekly have leftovers). Add more water if needed. Cook at medium heat for another 15-20 minutes until the cabbage and bok choy are softened. Add the tomatoes and a few quirts of fish sauce. mix well and taste the soup. Add more if desired. Add the quinoa and simmer on low heat for 20 minutes or until quinoia is fully cooked. Season with salt and peper as desired (You may not need salt, as the fish sauce has a good amount of sodium). Enjoy your iron-enriched vegetable soup! 

Recipe Provided by: Nadine