hearty three mushroom quinoa soup!

Take it from me, this hearty Three Mushroom Quinoa Soup is a delicious way to to enjoy soup. This one’s for those of you that look for a soup that will keep your tummy full. I know some people don’t like soup because it’s “just a side”, but this soup can do both. Enjoy it as a warming main dish, or serve it on the side.

Something about mushrooms, herbs and onion screams cozy to me and this soup is no exception. You get all the umami flavours of mushrooms, plus herbs to give you extra flavour. On top of that, the quinoa adds a nice plant protein boost and heartiness to the soup, but you can also swap it out for your favourite grain of choice.

Perfect for a rainy day, fall and winter season, or whenever you’re craving something truly heart warming. Mushrooms are so underrated in my book! They have so much flavour and texture to work with, and if you like mushrooms, you’re going to love this soup.

This Three Mushroom Quinoa Soup is made with whole plant food ingredients, and comes together in just one pot. No blending required, and you probably have most of these herbs on hand! The best part is, you can make it in advance, AND make it when you’ve got leftover quinoa or grains to put to use.

the details

• The recipe is vegan, gluten free, oil free, grain free and meal prep friendly. It comes together in about 30 minutes in one pot and tastes delicious re-heated.
• You can enjoy this as a side or as a meal, so serving size is completely up to you ????
• This soup is high in protein, and packed with nutrients. The mushrooms add plant protein and delicious “meaty” texture alongside copper, niacin and potassium, while the quinoa adds heartiness, fiber and killer plant protein as well! Creamy coconut milk adds healthy fat to our soup and creates a balanced dish.

secrets to success

With this recipe, there’s plenty of room to substitute with what you have on hand. For example you can use your favourite mushrooms of choice, and the quinoa can be substituted for brown rice, barley, millet, cous cous or even pasta.

For best results I always prefer to use fresh herbs versus powdered herbs, but if you want extra flavour punch, using both together is actually a great move.

Soups and stews in general tend to taste even better once reheated, as they have more time to simmer and unlock in flavour. In other words, yes this soup makes for great leftovers!

if you like this recipe, try…

• Asparagus Zucchini Soup
• Miso Butternut Squash Soup
• Shoyu Ramen
• Miso Mushroom Ramen
• Coconut Green Curry Soup
• Cheezy Vegan Broccoli Soup

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Three Mushroom Quinoa Soup (vegan, gluten-free, oil free)

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★★★★★

5 from 3 reviews

• Author: Remy
• Total Time: 40 mintues
• Yield: 5-6 servings 1x

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Description

A hearty three mushroom quinoa soup. Healthy, vegan, gluten free, oil free and packed with umami mushroom flavour and protein.

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Ingredients

Scale 1x2x3x

• 4 cups mixed mushrooms of choice (I used shimeji, oyster and white button mushrooms)
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 sprig rosemary, chopped
• 2–3 sage leaves, finely chopped
• 2 sprigs thyme, stem removed
• 2 tbsp gluten-free soy sauce or tamari
• 2 tbsp arrowroot flour (or use corn starch)
• 2–3 cups vegetable broth, or mushroom broth
• 1/2 cup coconut milk
• 1–2 cups cooked quinoa or other grain of choice
• salt + pepper to taste

optional

• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp paprika

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Instructions

1. In a large pot over medium heat, sauté onions and garlic with a splash of veggie broth, or oil, until fragrant. Add herbs, soy sauce, mushrooms, and sauté until aromatic.
2. Next add arrowroot flour and toss to coat, until flour disappears.
3. Add veggie broth and bring to a boil. Cover and let cook on medium heat for about 5-10 minutes, stirring occasionally.
4. Finally, add coconut milk and quinoa, and seasonings to taste. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dishes, Sides
• Method: Boiling

Keywords: soups, winter, high protein, dinner, oil free, gluten free, vegan, mushroom, one pot

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