Description
A wholesome and comforting Hearty Mushroom Quinoa Soup packed with nutrient-rich ingredients like mushrooms, quinoa, lentils, and fresh vegetables. This vegan and gluten-free soup features a savory broth infused with fresh herbs and a hint of lemon for brightness, making it a perfect nourishing meal for any day.
Ingredients
Scale
Vegetables and Aromatics
- 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
Grains and Legumes
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame, cooked
- 1 cup cooked lentils or chickpeas
Liquids and Seasoning
- 6 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1/2 lemon
- 1 teaspoon fresh thyme, chopped
Instructions
- Prepare Ingredients: 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.
- Sauté Onions: 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.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5 to 7 minutes until they release their moisture and begin to brown.
- Add Vegetables and Herbs: Stir in the diced carrots and celery along with the chopped thyme. Cook for a few minutes until the vegetables slightly soften.
- Add Broth: Pour in the vegetable broth and stir well to combine all ingredients evenly.
- Add Quinoa: Stir in the rinsed quinoa, mixing it thoroughly into the broth.
- Simmer Soup: 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.
- Finish Soup: 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
- Use vegetable broth for a vegan and vegetarian-friendly option.
- Adjust the amount of broth if a thinner or thicker soup is preferred.
- Substitute lentils with chickpeas or any other cooked legume as desired.
- Fresh thyme can be replaced with dried thyme, reduce to 1/2 teaspoon.
- For extra flavor, add a bay leaf during simmering and remove before serving.
