If you are craving a comforting, nourishing bowl of goodness that fills both your belly and soul, then this Hearty Mushroom Quinoa Soup Recipe is exactly what you need. This vibrant soup combines earthy mushrooms, nutty quinoa, and protein-packed lentils for a dish that’s not only wonderfully satisfying but also loaded with wholesome ingredients. It’s a perfect way to savor the cozy flavors of home cooking while enjoying a nutritious boost that keeps you energized and warm all day long.
Ingredients You’ll Need
Gathering a handful of simple yet vital ingredients is all it takes to bring this soup to life. Each element plays an important role, creating layers of texture and flavor—from tender mushrooms and hearty quinoa to a subtle bright note from fresh lemon juice.
- Olive Oil: A tablespoon to lightly sauté and bring out the rich aromas of your vegetables.
- Onion: One medium, finely chopped for a sweet and savory base.
- Garlic: Three cloves, minced to infuse a warm, aromatic depth.
- Carrots: Two medium, diced to add color, sweetness, and texture.
- Celery: One cup, diced for a subtle, refreshing crunch.
- Mushrooms: About 8 ounces—button, cremini, or a mix for earthy umami flair.
- Quinoa: One cup, rinsed – this super grain brings nuttiness and heartiness.
- Edamame (shelled): Half a cup for a protein punch and pop of green.
- Cooked Lentils or Chickpeas: One cup to boost plant-based protein and fill out the soup.
- Vegetable Broth: Six cups to build a flavorful, soothing liquid base.
- Salt and Pepper: To taste, enhancing all the natural flavors.
- Lemon Juice: Juice of half a lemon for a fresh, zesty lift right before serving.
- Fresh Herbs (Thyme): One teaspoon, chopped, to envelop the soup in fragrant warmth.
How to Make Hearty Mushroom Quinoa Soup Recipe
Step 1: Prep Your Vegetables and Grains
Start by finely chopping the onion, dicing the carrots and celery, and slicing the mushrooms into bite-sized pieces. Mince the garlic to maximize flavor release. Don’t forget to rinse the quinoa thoroughly under cold water—it removes bitterness and readies the grain for cooking. If using dried lentils, cook them ahead until tender, and prepare your shelled edamame as well.
Step 2: Sauté the Aromatics
Warm two tablespoons of olive oil over medium heat in a large soup pot. Toss in your diced onions and sauté them gently for about three to four minutes until they turn soft and translucent, releasing that classic comforting aroma that signals good things to come.
Step 3: Cook the Mushrooms
Add the mushrooms to the pot and cook for five to seven minutes until they’ve released their moisture and are beautifully browned. This step deepens the umami flavor, making the soup irresistibly rich and savory.
Step 4: Add Carrots, Celery, and Herbs
Stir in the diced carrots and celery, then sprinkle the chopped thyme over the vegetables. Let them cook together for a few minutes until they start to soften, allowing all the flavors to meld and the veggies to maintain a pleasant bite.
Step 5: Combine with Broth
Pour in the vegetable broth and give everything a good stir to combine the sautéed veggies with the savory liquid. This creates the comforting base that will carry the quinoa and legumes to perfection.
Step 6: Incorporate Quinoa
Add the rinsed quinoa directly into the broth. Stir to distribute evenly, ensuring the grains are well submerged and ready to absorb all those delicious flavors.
Step 7: Simmer Until Perfect
Bring the soup to a boil, then immediately reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes. This allows the quinoa to cook fully while all those wonderful ingredients meld harmoniously.
Step 8: Final Touches
Check the quinoa for tenderness – it should be soft but still retain a slight chewiness for a satisfying texture. Stir in the cooked lentils or chickpeas along with the edamame. Season with salt and pepper to taste, then finish with a splash of fresh lemon juice for brightness.
How to Serve Hearty Mushroom Quinoa Soup Recipe
Garnishes
Elevate your soup with a sprinkle of freshly chopped parsley or delicate thyme leaves for bright, herbaceous notes. A few grinds of black pepper or a drizzle of extra virgin olive oil add that final flourish that makes every spoonful feel decadent yet wholesome.
Side Dishes
This soup pairs wonderfully with a slice of crusty artisan bread or a crisp side salad, perfect for dipping and balancing the rich mushroom flavors. A light green salad dressed with a simple vinaigrette can add refreshing contrast to the heartiness on the plate.
Creative Ways to Present
Try serving your Hearty Mushroom Quinoa Soup Recipe in rustic bread bowls for a warm, cozy presentation that invites people to dive right in. Or top the soup with toasted nuts or seeds for added crunch and an unexpected burst of flavor and texture that keeps every bite exciting.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, transfer any leftovers to an airtight container and refrigerate. It will stay fresh for up to 3-4 days, making it an excellent option for prepping nutritious meals that can be reheated and enjoyed again with ease.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Frozen portions will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. You can add a splash of water or broth if it becomes too thick. Microwave reheating works too—just cover and heat in intervals, stirring in between until piping hot.
FAQs
Can I use different types of quinoa for this soup?
Absolutely! Whether you have white, red, or black quinoa on hand, all varieties cook well in this soup and bring a slightly different flavor and texture. Just adjust cooking time if using larger types.
Is this soup suitable for a gluten-free diet?
Yes! Quinoa is naturally gluten-free, and this recipe contains no wheat or gluten-containing ingredients, making it a safe and delicious choice for those avoiding gluten.
Can I substitute the lentils with another protein?
Definitely. Chickpeas, black beans, or even cooked shredded chicken can be swapped in without changing the soul of this soup. Just make sure to adjust cooking times accordingly.
How long does the soup keep its freshness after cooking?
Stored properly in the refrigerator, the soup is best enjoyed within three to four days. The flavors actually deepen, but the texture of quinoa might soften over time.
What other herbs work well besides thyme?
Rosemary, sage, or a bit of oregano can all be wonderful substitutes or additions. Fresh herbs add a fragrant lift, so feel free to experiment with your favorites to suit your palate.
Final Thoughts
There is something truly magical about a bowl of homemade soup that warms you from the inside out. I hope you give this Hearty Mushroom Quinoa Soup Recipe a try—it’s a delicious way to nourish yourself with wholesome ingredients and cozy flavors. From the tender mushrooms to the satisfying quinoa and bright lemon finish, it’s a bowl of comfort that feels like a warm hug on a chilly day. Happy cooking and savor every spoonful!
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Hearty Mushroom Quinoa Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian American
- Diet: Vegan
Description
This Hearty Mushroom Quinoa Soup is a nutrient-packed, comforting dish perfect for a wholesome meal. Packed with fresh vegetables, protein-rich quinoa, lentils, and edamame, it offers a savory blend of earthy mushrooms and bright lemon juice, enhanced with fresh herbs. Its simple stovetop method makes it easy to prepare and ideal for a nutritious vegan lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 8 oz (230 grams) mushrooms (button, cremini, or mixed), sliced
Grains and Legumes
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame, cooked
- 1 cup cooked lentils or chickpeas
Liquids and Seasonings
- 6 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1/2 lemon (for fresh, bright flavor)
- 1 teaspoon fresh thyme, chopped
Instructions
- Prepare Ingredients: Dice the carrots, celery, and onion finely. Slice the mushrooms and mince the garlic. Rinse the quinoa thoroughly under cold water using a fine mesh strainer. Cook the lentils and edamame separately and set aside.
- Sauté Onions: Heat 2 tablespoons of olive oil in a large soup pot over medium heat until hot. Add the diced onions and sauté for 3 to 4 minutes until they become translucent and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Cook them for 5 to 7 minutes, stirring occasionally, until they release moisture and start to brown.
- Add Carrots, Celery, and Herbs: Incorporate the diced carrots, celery, and chopped fresh thyme into the pot. Stir everything together and cook until the vegetables begin to soften slightly, about 3 to 5 minutes.
- Add Broth: Pour the 6 cups of vegetable broth into the pot. Stir well to combine all the ingredients evenly.
- Add Quinoa: Stir the rinsed quinoa into the broth. This will be cooked directly in the soup to absorb the flavors.
- Simmer Soup: Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer gently for about 20 minutes or until the quinoa is tender but still has a slight chew.
- Finish and Serve: After simmering, check the quinoa for doneness. Stir in the cooked lentils or chickpeas and edamame. Season the soup with salt and pepper to taste, then add the juice of half a lemon to brighten the flavors. Stir well and serve hot.
Notes
- Rinsing quinoa is essential to remove its natural bitterness.
- Feel free to substitute lentils with chickpeas or skip legumes for a lighter soup.
- Use vegetable broth that matches your preferred salt level to control sodium content.
- The lemon juice added at the end enhances the freshness and balances the earthiness of the mushrooms.
- Fresh thyme can be swapped for rosemary or parsley if preferred.
- For a creamier texture, blend a portion of the soup before adding lentils and edamame back in.
