Description
If you’re in search of a nourishing and filling meal, the Mushroom Quinoa Soup Recipe is an excellent choice. This wholesome soup combines the earthy flavors of mushrooms with the delightful texture of quinoa, complemented by the freshness of carrots, celery, and onions. It’s not only perfect for cozy dinners but also great for meal prepping to keep your week healthy and satisfying. With its nutrient-rich ingredients and comforting taste, this soup will quickly become a favorite in your kitchen.
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 mushrooms (button or cremini), 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 herbs (like thyme), chopped
Instructions
- Prepare all vegetables: dice carrots, celery, and onion; slice mushrooms; mince garlic; rinse quinoa under cold water; cook lentils and edamame.
- In a large soup pot, heat olive oil over medium heat. Sauté onions for about 3–4 minutes until translucent.
- Add sliced mushrooms and cook for about 5–7 minutes until browned.
- Stir in diced carrots and celery along with fresh thyme.
- Pour in vegetable broth and lemon juice; mix well.
- Add rinsed quinoa and cooked lentils or chickpeas; stir into the broth.
- Bring to a boil over high heat. Once boiling, reduce heat to low and cover. Let simmer for about 20 minutes until quinoa is cooked.
- Check doneness: quinoa should be soft yet chewy before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg