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

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