Mushroom Quinoa Soup

This Mushroom Quinoa Soup is light and delicate but still loaded with herby flavors. The chickpeas and quinoa make this a complete hearty meal in a bowl. Enjoy alongside your favorite hunk of bread or pita or try a slice of this Chickpea Flatbread

Mushroom Quinoa Soup

Mushroom Quinoa Soup

VirtualRDN
This Mushroom Quinoa Soup is light and delicate but still loaded with herby flavors. The chickpeas and quinoa make this a complete hearty meal in a bowl.
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Ingredients
  

  • 1 Tbsp canola oil
  • 2 cloves garlic , minced
  • 3 stalks celery , chopped
  • 1 onion , chopped
  • 1 cup chopped carrots
  • 8 cups veggie stock (to reduce sodium, try 6 cups stock and 2 cups water)
  • 16 oz mushrooms , sliced
  • 1/2 tsp thyme
  • 1 Tbsp rosemary leaves
  • 1 tsp ground mustard
  • couple dashes nutmeg
  • 1 bay leaf
  • 2 1/2 cups cubed butternut squash
  • 1 zucchini , sliced
  • 2 cans chickpeas , rinsed and drained
  • 1 cup dry quinoa rinsed well under water
  • 3 cups spinach leaves
  • 1/4 cup parsley leaves
  • 1 Tbsp apple cider or rice vinegar
  • ground black pepper , to taste

Instructions
 

  • Heat oil over medium-low in soup pot. Saute garlic, onion, celery and carrots for 5 minutes.
  • Add broth, spices, and mushrooms and bring to boil. Reduce heat, cover, and simmer for 10 minutes.
  • Add zucchini and quinoa. Cover and simmer for 15 minutes. Stir in spinach, parsley and vinegar. Top with black pepper before serving.
  • Serve alongside a slice of Chickpea Flatbread
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