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Mushroom Quinoa Soup
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This vegan mushroom quinoa soup is full of flavor.
  • CourseSoup
  • CuisineGluten-free, Thanksgiving, Vegan, Vegetarian
Servings
6-8
Servings
6-8
Ingredients
  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 3 medium carrots peeled and diced
  • 2 medium celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 16 oz. mushrooms sliced
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup dry quinoa, rinsed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Servings:
Units:
Instructions
  1. Place oil in large pot over medium heat.
  2. Add the onion, carrots, and celery and cook until tender, about 5 minutes.
  3. Stir in the garlic, bay leaf, thyme, rosemary, and mushrooms. Cook for 5-7 minutes.
  4. Pour in the vegetable broth and water and bring to a boil. Add the dry quinoa, salt and pepper cook on low for 25 minutes, or until the quinoa is cooked. Serve warm!
Recipe Notes

Adapted from twopeasandtheirpod.com.

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