Mushroom and Quinoa Soup
Warm up with a hearty bowl of Mushroom and Quinoa Soup, a comforting and nutrient-packed recipe that's perfect for any season. This wholesome soup combines tender baby bella mushrooms, protein-rich quinoa, and vibrant baby spinach in a flavorful vegetable broth infused with dried thyme, oregano, and a hint of garlic. With its rich aroma and vibrant medley of fresh vegetables like carrots, celery, and onion, this savory dish is a celebration of healthy, plant-based ingredients. Ready in just under an hour, it’s an easy one-pot meal that's perfect for cozy lunches or light dinners. Garnish with fresh parsley and a splash of lemon juice for an extra burst of brightness. Gluten-free, vegetarian, and incredibly satisfying—this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrot
- 2 medium (diced) celery stalk
- 3 cloves (minced) garlic
- 350 grams (sliced) baby bella mushrooms
- 1 cup (rinsed) quinoa
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 3 cups (fresh, loosely packed) baby spinach
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 small (juiced, optional) lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release and then reabsorb their moisture.
Stir in the rinsed quinoa, vegetable broth, dried thyme, oregano, and bay leaf.
Increase the heat to high and bring the soup to a boil.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes, or until the quinoa is fully cooked and tender.
Stir in the fresh baby spinach and allow it to wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley. If desired, add a squeeze of fresh lemon juice for brightness before serving.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5958 mg | 259% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 39.3 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 465 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5078 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
