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
Scale
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.
