Description
This Hearty Mushroom Quinoa Soup is a nourishing, vegan, and gluten-free meal packed with wholesome vegetables, protein-rich quinoa, and flavorful herbs. Perfect for a healthy dinner, it combines tender mushrooms, carrots, celery, and aromatic seasonings in a comforting broth that warms you up on any day.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 ounces cremini or button mushrooms, sliced
- ¾ cup uncooked quinoa, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat, preparing to sauté the aromatics.
- Sauté onion: Add the diced onion and cook for 3 to 4 minutes until it softens and becomes translucent, forming the flavor base.
- Add garlic, carrots, and celery: Stir in the minced garlic, sliced carrots, and chopped celery, cooking for an additional 5 minutes to tenderize the vegetables and release their flavors.
- Cook mushrooms: Add the sliced mushrooms and cook for about 4 minutes until they begin to release their moisture and soften.
- Add quinoa and broth: Stir in the rinsed quinoa, followed by the vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes until the quinoa is cooked through and the vegetables are tender.
- Finish and serve: Remove the bay leaf, taste the soup, and adjust seasoning if needed. Garnish with freshly chopped parsley before serving, if desired.
Notes
- For extra richness, stir in a splash of coconut milk or a handful of chopped spinach at the end of cooking.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
