If you’re craving a soul-satisfying bowl full of wholesome ingredients and vibrant flavors, look no further than this Hearty Mushroom Quinoa Soup Recipe. It’s the perfect blend of earthy mushrooms, nutty quinoa, and fresh vegetables simmered together into a nourishing, comforting meal that warms you from the inside out. Whether you’re making it for a chilly evening or just need a nutritious pick-me-up, this soup will quickly become one of your all-time favorites.
Ingredients You’ll Need
Getting this Hearty Mushroom Quinoa Soup Recipe just right starts with a handful of simple, fresh ingredients that each bring something special to the party. From the tender mushrooms to the protein-packed quinoa, every component plays a vital role in flavor, texture, and color.
- Olive Oil: A tablespoon adds richness and helps sauté the veggies to perfection.
- Onion (1 medium, finely chopped): Provides a sweet, savory base that deepens the soup’s flavor.
- Garlic (3 cloves, minced): Brings a warm, aromatic punch that enhances every bite.
- Carrots (2 medium, diced): Add a subtle sweetness and beautiful orange hues.
- Celery (1 cup, diced): Offers a pleasant crunch and fresh, herbal notes.
- Mushrooms (around 8 oz or 230 grams): The star ingredient, delivering earthy depth and meaty texture.
- Quinoa (1 cup, rinsed): Boosts the soup with protein and a slight nuttiness that balances the veggies.
- Edamame (shelled, 1/2 cup): Adds a pop of color and extra plant-based protein.
- Cooked Lentils or Chickpeas (1 cup): Keeps the soup hearty and filling, perfect for vegan or vegetarian diets.
- Vegetable Broth (6 cups): The flavorful liquid that ties everything together into a comforting soup.
- Salt and Pepper: Essential for seasoning and enhancing all the natural flavors.
- Juice of 1/2 lemon: Lifts the whole dish with fresh, bright acidity.
- Fresh Herbs (thyme, 1 teaspoon, chopped): Gives a aromatic herbal touch that complements the mushrooms beautifully.
How to Make Hearty Mushroom Quinoa Soup Recipe
Step 1: Prepare Your Vegetables and Quinoa
Start by chopping your carrots, celery, and onion into nice, even pieces, and slice those mushrooms just right. Mince the garlic finely so it releases its flavor evenly. Don’t forget to rinse the quinoa in cold water until the water runs clear to remove any bitterness. Having everything prepped and ready guarantees a smooth cooking flow.
Step 2: Sauté the Onions
Warm a couple of tablespoons of olive oil in your soup pot over medium heat. Toss in the diced onions and cook them gently until they’re translucent and fragrant, about 3 to 4 minutes. This step builds a savory foundation that the whole soup relies on.
Step 3: Cook the Mushrooms
Add your mushrooms next and let them cook down for around 5 to 7 minutes. You want the mushrooms to release their moisture and develop that rich, wonderful umami flavor that makes this soup truly hearty.
Step 4: Add Carrots, Celery, and Thyme
Once the mushrooms have softened, stir in the diced carrots and celery. Sprinkle chopped thyme on top to exude those lovely herbal notes that will infuse the soup as it simmers. This combination gives the broth delightful complexity and texture.
Step 5: Pour in the Vegetable Broth
Pour the 6 cups of vegetable broth over your sautéed vegetables and stir everything together. The broth acts as the flavorful canvas that lets each ingredient shine and meld into a comforting bowl of goodness.
Step 6: Add Quinoa and Edamame
After the broth is in, add the rinsed quinoa along with shelled edamame and cooked lentils or chickpeas. These ingredients make the soup incredibly filling and pack it with protein and fiber, perfect for a wholesome meal.
Step 7: Simmer Until Quinoa Is Tender
Bring the soup to a rolling boil, then reduce the heat to low. Cover your pot and let everything simmer gently for about 20 minutes. This slow cooking lets the quinoa fluff up and absorb all those beautiful flavors from your vegetable broth and seasonings.
Step 8: Final Touches and Seasoning
After 20 minutes, check your quinoa for doneness — it should be soft with a slight bite. Now, season the soup with salt and pepper to your liking, and finish with a refreshing squeeze of lemon juice that brightens the rich, earthy flavors perfectly.
How to Serve Hearty Mushroom Quinoa Soup Recipe
Garnishes
A sprinkle of fresh herbs like parsley or a few thyme leaves on top adds a zesty freshness and makes the presentation pop! For an extra touch, a drizzle of good-quality olive oil or a spoonful of vegan yogurt adds creaminess and depth.
Side Dishes
This soup pairs wonderfully with a slice of crusty artisan bread or a warm garlic naan to scoop up every last drop. A light green salad with a lemon vinaigrette would balance the meal beautifully and keep things fresh and vibrant.
Creative Ways to Present
Try serving the soup in rustic bowls garnished with roasted nuts or seeds for added crunch. You could even pour it into small mugs or jars for a cozy, grab-and-go snack. For dinner parties, ladle it into hollowed-out mini pumpkins for a fun and festive look.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in airtight containers to preserve those fresh flavors and make it a quick weekday meal that’s ready when you are.
Freezing
Hearty Mushroom Quinoa Soup Recipe freezes exceptionally well! Cool it completely and transfer to freezer-safe containers or bags. It will stay delicious for up to 3 months — perfect for batch cooking and busy days.
Reheating
When you’re ready to enjoy leftovers, reheat the soup gently over medium heat on the stove or in the microwave. Add a splash of broth or water if it’s thickened too much in the fridge to bring back that perfect soup consistency.
FAQs
Can I use other types of mushrooms?
Absolutely! Button, cremini, shiitake, or even portobello mushrooms all work wonderfully. Feel free to mix them up for a variety of textures and flavors in your Hearty Mushroom Quinoa Soup Recipe.
Is quinoa necessary in this soup?
Quinoa is a fantastic addition because it adds protein and a nutty taste, but you can substitute it with rice or barley if you prefer. Just remember to adjust cooking times accordingly.
Can I make this soup vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free when prepared with vegetable broth that is free from gluten. It’s a nutritious option for many dietary preferences.
How can I boost the protein content further?
Adding extra cooked lentils, chickpeas, or even a handful of chopped nuts can increase protein. Edamame is already a great protein source, so feel free to double the amount if you want a heartier meal.
What’s the best way to store leftovers?
Use airtight containers and refrigerate your soup for up to 4 days. If you won’t finish it soon, freezing is your best bet to keep it fresh and delicious.
Final Thoughts
Making the Hearty Mushroom Quinoa Soup Recipe is truly a joy — it’s simple, wholesome, and packed with flavors that comfort and satisfy. I can’t recommend it enough for those times you want a nourishing meal without fuss. Give it a try, and soon enough, it’ll be the soup you crave on any chilly day or whenever you need a bowl of pure goodness.
Print
Hearty Mushroom Quinoa Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (about 4 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, American-inspired
- Diet: Vegetarian
Description
This Hearty Mushroom Quinoa Soup is a nutritious and flavorful vegetarian meal packed with wholesome ingredients like mushrooms, quinoa, lentils, and fresh vegetables. Perfectly seasoned with garlic, fresh thyme, and a hint of lemon juice, this comforting soup is ideal for a healthy lunch or dinner, providing a satisfying blend of protein, fiber, and veggies.
Ingredients
Vegetables
- 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
- 1/2 cup shelled edamame
Grains and Legumes
- 1 cup quinoa, rinsed
- 1 cup cooked lentils or chickpeas
Liquids and Fats
- 1 tablespoon olive oil (plus 1 additional tablespoon for sautéing)
- 6 cups vegetable broth
- Juice of 1/2 lemon
Seasonings
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare the vegetables and grains: Dice the carrots, celery, and onions, mince the garlic finely, and slice the mushrooms. Rinse the quinoa thoroughly under cold water using a fine mesh strainer. Cook the lentils and shelled edamame separately and set aside.
- Sauté onions: In a large soup pot, heat 2 tablespoons of olive oil over medium heat until hot. Add the diced onions and sauté for 3 to 4 minutes until they become soft and translucent.
- Cook mushrooms: Add the sliced mushrooms to the pot and continue cooking for 5 to 7 minutes until they release their moisture and begin to brown slightly.
- Add carrots, celery, and herbs: Stir in the diced carrots and celery along with the chopped fresh thyme. Cook for a few minutes until the vegetables start to soften.
- Add vegetable broth: Pour in the 6 cups of vegetable broth and stir well to combine all ingredients evenly.
- Add quinoa: Stir the rinsed quinoa into the broth mixture, ensuring it is evenly distributed throughout the soup.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 20 minutes or until the quinoa is fully cooked.
- Check doneness and finish: After 20 minutes, check that the quinoa is soft but still slightly chewy. Stir in the cooked lentils or chickpeas and shelled edamame. Season with salt, pepper, and the juice of half a lemon to brighten the flavors. Heat through for a few minutes before serving.
Notes
- If you prefer a thicker soup, let it cook uncovered for the last few minutes to reduce the broth slightly.
- Fresh thyme can be substituted with dried thyme, using about 1/3 teaspoon.
- You can swap lentils for chickpeas as per availability or preference.
- For a vegan diet, ensure the vegetable broth is free from animal products.
- Use low-sodium broth to better control the salt content.
