Description
This Hearty Mushroom Quinoa Soup is a delicious and nutritious vegan option that is sure to warm you up on a cold day. Packed with flavorful vegetables, protein-rich quinoa, and earthy mushrooms, this soup is easy to make and perfect for a wholesome meal.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
Soup:
- 8 ounces mushrooms, sliced (cremini or button)
- ¾ cup uncooked quinoa, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Cook Mushrooms: Stir in mushrooms and cook for an additional 5 minutes until they release moisture and start to brown.
- Add Quinoa and Broth: Add quinoa, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes until quinoa is cooked.
- Finish Soup: Stir in spinach and cook until wilted, about 2–3 minutes. Add parsley and lemon juice if desired. Serve hot.
Notes
- For a creamier texture, consider adding coconut milk or cashew cream.
- This soup tastes even better when reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
