Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 bay leaves
– 2 tablespoons fresh thyme, minced
– 1 8 oz package white mushrooms, stems removed and sliced
– 1 8 oz package cremini mushrooms, stems removed and sliced
– 2 quarts low sodium vegetable broth
– 1/2 cup rinsed quinoa
– Salt and black pepper to taste
Instructions
1-First, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks; stir and cook until they soften, which takes about 5 minutes. This step builds a solid base of flavors for your soup.
2-Next, mix in 3 minced garlic cloves, 2 bay leaves, and 2 tablespoons of minced fresh thyme, along with 1 8 oz package of sliced white mushrooms and 1 8 oz package of sliced cremini mushrooms. Cook this until the mushrooms are tender, about another 5 minutes, letting their earthy taste shine through.
3-Then, pour in 2 quarts of low sodium vegetable broth and bring everything to a boil. Add 1/2 cup of rinsed quinoa and let it simmer for 20 minutes, stirring now and then until the quinoa is fluffy. Finally, season with salt and black pepper to taste, and serve it hot for a comforting meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ This soup freezes well in airtight containers for up to one month.
🥣 Use a flavorful vegetable broth to enhance the soup’s taste.
🌿 For added nutrition, stir in fresh spinach when reheating or add kale or beans for variation.
- Prep Time: 10 minutes
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- Cook Time: 30 minutes
- Category: Soup, Vegan, Gluten-Free
- Method: Sautéing, Simmering
- Cuisine: American, Plant-Based
- Diet: Vegan, Gluten-Free