Quick Mushroom Quinoa Soup

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5 from 1 vote

Quick Mushroom Quinoa Soup

This easy vegan gluten-free recipe is loaded with the top nutrient-dense foods we should try to eat every day.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Veggie Primer

Ingredients

32 oz low sodium vegetable broth
8 oz sliced baby bella mushrooms
1 cup baby carrots chopped
2 stalks of celery chopped
½ medium onion chopped
2 cloves garlic crushed
½ cup quinoa rinsed
1 can chickpeas drained
2 handfuls of baby spinach chopped
1 tsp. dried thyme
ground black pepper and sea salt to taste

Instructions

Add vegetable broth, mushrooms, carrots, celery, onion and garlic to a large sauce pan, cover and bring to a boil. Reduce heat to medium and cook with lid vented for 10 minutes.
Stir in quinoa and continue to cook on medium-low with lid vented for 10 minutes.
Stir in chickpeas, spinach and thyme and cook for 5 minutes.
Remove from heat, cover and allow to rest for about 5 minutes.
Add ground black pepper and sea salt to taste when serving.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition