Description
This Hearty Mushroom Quinoa Soup is a comforting and nutritious vegan dish that is perfect for a cozy evening meal. Packed with earthy mushrooms, wholesome quinoa, and vibrant kale, this soup is both satisfying and delicious.
Ingredients
Scale
Soup Base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/2 cup uncooked quinoa, rinsed
- 6 cups vegetable broth
- 1 tbsp soy sauce or tamari
Additional Ingredients:
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional for brightness)
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, carrots, and celery, and cook for 5 minutes.
- Add mushrooms and cook until they release moisture and begin to brown. Stir in thyme, rosemary, and smoked paprika.
- Include quinoa, vegetable broth, and soy sauce. Bring to a boil, then simmer for 20–25 minutes until quinoa is tender.
- Stir in kale or spinach and cook until wilted. Season with salt, pepper, and lemon juice. Garnish with parsley before serving.
Notes
- This soup stores well and tastes even better the next day.
- You can use white mushrooms or shiitake for variation.
- To make it heartier, add a can of white beans or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
