Description
A wholesome and comforting Hearty Mushroom Quinoa Soup packed with nutrient-rich ingredients like mushrooms, quinoa, lentils, and fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 8 oz (230 grams) mushrooms (button, cremini, or mixed), sliced
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame, cooked
- 1 cup cooked lentils or chickpeas
- 6 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1/2 lemon
- 1 teaspoon fresh thyme, chopped
Instructions
- Dice the carrots, celery, and onion, slice the mushrooms, and mince the garlic. Rinse the quinoa under cold water using a fine mesh strainer. Make sure the lentils and edamame are cooked and ready to use.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onions and sauté for 3 to 4 minutes until soft and translucent.
- Add the sliced mushrooms to the pot and cook for 5 to 7 minutes until they release their moisture and begin to brown.
- Stir in the diced carrots and celery along with the chopped thyme. Cook for a few minutes until the vegetables slightly soften.
- Pour in the vegetable broth and stir well to combine all ingredients evenly.
- Stir in the rinsed quinoa, mixing it thoroughly into the broth.
- Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer for 20 minutes, or until the quinoa is tender but still slightly chewy.
- Check the quinoa for doneness, then stir in the cooked lentils or chickpeas and shelled edamame. Season with salt, pepper, and lemon juice to taste. Heat through and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Hearty Mushroom Quinoa Soup