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
Scale
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.
