Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three Mushroom Soup Veggiekins

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


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

Description

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


Ingredients

Scale
  • 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
  • 23 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)
  • 23 cups vegetable broth, or mushroom broth
  • 1/2 cup coconut milk
  • 12 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

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