• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Cold Potato, Green Bean, and Quinoa Soup

    Published: Nov 7, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Potatoes, green beans, and quinoa make a refreshing trio in a cold summer soup. Serve with fresh corn on the cob and a colorful salad or grilled veggies. Though I think this soup tastes best chilled, if you can't wait, it's good warm, too!

    Serves: 6
    • 6 medium potatoes, preferably golden
    • 2 cups fresh green beans, trimmed and cut into 1-inch lengths
      (use organic frozen green beans if unavailable — green bean season is short!)
    • ½ cup raw quinoa (any color, but red quinoa looks nice in this soup)
    • 2 cups unsweetened rice milk or other nondairy milk
    • 8-ounce container vegan sour cream, or 1 recipe Vegan Sour Cream
    • 2 tablespoons lemon juice, more or less to taste
    • ¼ cup chopped fresh parsley or cilantro, or more to taste
    • 2 scallions or a small bunch fresh chives, finely chopped
    • 1 teaspoon good-quality curry powder or more, to taste
    • 1 teaspoon all-purpose seasoning blend (like Frontier or Mrs. Dash)
    • ½ teaspoon ground cumin
    • Salt and freshly ground pepper to taste

    Peel thepotatoes and cut into approximately ½-inch dice. Cover with water in a small soup pot and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes.

    Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.

    Meanwhile, combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then turn the heat down and simmer gently until the water is absorbed, about 15 minutes. Stir the quinoa into the soup pot with the potatoes and green beans, once they're done.

    Combine about half of the rice milk with the vegan sour cream in a bowl and whisk together until smooth (this won’t be necessary if you’re using homemade vegan sour cream). Add this along with the rest of the rice milk, plus the remaining ingredients, to the soup pot. Stir together.

    Allow to cool to room temperature, then cover and refrigerate until chilled before serving. Or, as suggested in the headnote, if you can't wait, serve at once.

    Cold Potato, Green Bean, and Quinoa Soup recipe

    • See more of VegKitchen’s quinoa recipes.
    • Explore other cold summer soups.
    • Find more easy, tasty potato recipes

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. bristol plasterers says

      September 01, 2015 at 4:44 am

      This sounds lovely. Going to give this a go. thanks for sharing this recipe.

      Simon

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media