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



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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.

Three Mushroom Soup Veggiekins

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.

Three Mushroom Soup Veggiekins

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.

Three Mushroom Soup Veggiekins

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…

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)

5 from 3 votes
Servings: 5 -6 servings
Prep: 10 minutes
Cook: 30 minutes
A hearty three mushroom quinoa soup. Healthy, vegan, gluten free, oil free and packed with umami mushroom flavour and protein.


  • 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


  • 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.
  • Next add arrowroot flour and toss to coat, until flour disappears.
  • Add veggie broth and bring to a boil. Cover and let cook on medium heat for about 5-10 minutes, stirring occasionally.
  • Finally, add coconut milk and quinoa, and seasonings to taste. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. Is there a conversion to tsp/Tb for the sprigs of rosemary/thyme and the sage leaves? Realistically I probably won't buy sprigs and would love to just use the same spices that are in ground form in my pantry! I saw where you mention we can use both the fresh and ground spice together for extra flavor, but don't mention how much of the ground we would use.
    1. Hi Kiana! I would start with 1/2 tsps, and add more as you see fit, or to taste. I find everyone prefers spices and herbs at different strengths anyway, but definitely feel that dry ground herbs tend to be a lot more potent.
  2. I've made this recipe so many times and it never disappoints! The first time I used a mix of mushrooms exactly as the recipe states, and the other times I used all cremini or whatever I had in the fridge. Also made without quinoa when I ran out - every version was incredible! I love mushrooms, so having this recipe to come back to is great. Perfect blend of seasoning too. It's so quick to throw together and leftovers taste just as good reheated :)

    5 stars