Description
Hearty Mushroom Quinoa Soup is a nourishing and flavorful vegetarian soup that combines protein-rich quinoa, tender mushrooms, fresh vegetables, and earthy lentils or chickpeas. This comforting soup is perfect for a wholesome meal, packed with nutrients, and enhanced with fresh herbs and lemon juice to brighten the flavors.
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
Grains and Legumes
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame, cooked
- 1 cup cooked lentils or chickpeas
Liquids
- 6 cups vegetable broth
- Juice of 1/2 lemon
- 2 tablespoons olive oil
Spices and Herbs
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Prepare Vegetables and Quinoa: Dice the carrots, celery, and onion, slice the mushrooms, and finely mince the garlic. Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness. Also, cook the lentils and edamame if not already cooked. Set all aside.
- Sauté Onions: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Once the oil is hot, add the diced onions and sauté for 3 to 4 minutes until they are translucent and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5 to 7 minutes until they release moisture and begin to brown.
- Add Carrots, Celery, and Thyme: Stir in the diced carrots and celery along with the chopped fresh thyme. Cook the vegetables together until they are slightly tender, about 3 to 4 minutes.
- Add Broth: Pour in the vegetable broth and stir thoroughly to combine all ingredients evenly.
- Add Quinoa: Mix the rinsed quinoa into the broth and vegetables.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the quinoa is cooked through and tender but still has a slight chew.
- Final Seasoning: Check the quinoa for doneness. Stir in the cooked lentils or chickpeas and shelled edamame. Season the soup with salt and pepper to taste, and add the juice of half a lemon to brighten the flavors before serving.
Notes
- You can substitute edamame with other cooked beans for variety.
- Adjust the vegetable broth amount for desired soup thickness.
- Fresh thyme can be replaced with rosemary or oregano based on preference.
- This soup stores well and tastes even better the next day.
- For a creamier texture, blend a portion of the soup and stir it back in.
