Three Mushroom Quinoa Soup (vegan, gluten-free, oil free)
A hearty three mushroom quinoa soup. Healthy, vegan, gluten free, oil free and packed with umami mushroom flavour and protein.
Servings: 5 -6 servings
Ingredients
- 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
Instructions
- 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!