Description
A nourishing and wholesome mushroom quinoa soup featuring earthy mushrooms, protein-rich quinoa, and fresh vegetables. This light yet satisfying soup is perfect for a healthy meal any day of the week, offering comforting flavors with simple, natural ingredients.
Ingredients
Vegetables
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 2 tablespoons fresh parsley, chopped
Grains
- 1/2 cup quinoa, rinsed
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 tablespoon lemon juice
Herbs & Spices
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent to build the soup’s flavor base.
- Cook vegetables: Add sliced mushrooms, diced carrot, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
- Add quinoa and liquids: Stir in rinsed quinoa, vegetable broth, dried thyme, salt, and pepper. Mix everything thoroughly to combine the ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 to 20 minutes until the quinoa is fully cooked and tender.
- Finish and serve: Stir in fresh lemon juice and chopped parsley just before serving to add brightness and fresh herbal notes to the soup.
Notes
- Rinse quinoa well to remove its natural bitterness and improve texture.
- Add spinach or kale near the end of cooking for extra nutrients and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / International
