Description
Mushroom Quinoa Soup is a filling and healthy vegetarian soup packed with earthy mushrooms, protein-rich quinoa, lentils, and fresh vegetables in a comforting broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 8 ounces mushrooms, sliced
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame
- 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 onion, carrots, and celery. Slice the mushrooms and mince the garlic. Rinse the quinoa under cold water. Cook lentils and edamame if not already prepared.
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 to 4 minutes until soft.
- Add garlic and cook for 30 seconds. Stir in mushrooms and cook for 5 to 7 minutes until browned.
- Add carrots, celery, and thyme. Cook for 3 to 4 minutes until slightly tender.
- Pour in vegetable broth and lemon juice. Stir in quinoa, lentils or chickpeas, and edamame.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until quinoa is tender.
- Season with salt and pepper to taste before serving.
Notes
- Add extra vegetable broth if the soup becomes too thick.
- Farro or barley can replace quinoa for a different texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg