Mushroom and Quinoa Soup

Warm up with a hearty bowl of Mushroom and Quinoa Soup, a comforting and nutrient-packed recipe that's perfect for any season. This wholesome soup combines tender baby bella mushrooms, protein-rich quinoa, and vibrant baby spinach in a flavorful vegetable broth infused with dried thyme, oregano, and a hint of garlic. With its rich aroma and vibrant medley of fresh vegetables like carrots, celery, and onion, this savory dish is a celebration of healthy, plant-based ingredients. Ready in just under an hour, it’s an easy one-pot meal that's perfect for cozy lunches or light dinners. Garnish with fresh parsley and a splash of lemon juice for an extra burst of brightness. Gluten-free, vegetarian, and incredibly satisfying—this recipe will quickly become a go-to favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 2 medium (peeled and diced) carrot
• 2 medium (diced) celery stalk
• 3 cloves (minced) garlic
• 350 grams (sliced) baby bella mushrooms
• 1 cup (rinsed) quinoa
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 3 cups (fresh, loosely packed) baby spinach
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley
• 1 small (juiced, optional) lemon

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release and then reabsorb their moisture.

Step 5

Stir in the rinsed quinoa, vegetable broth, dried thyme, oregano, and bay leaf.

Step 6

Increase the heat to high and bring the soup to a boil.

Step 7

Reduce the heat to low, cover, and let the soup simmer for 20 minutes, or until the quinoa is fully cooked and tender.

Step 8

Stir in the fresh baby spinach and allow it to wilt for 2-3 minutes.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the soup into bowls and garnish with chopped parsley. If desired, add a squeeze of fresh lemon juice for brightness before serving.

Nutrition Facts

Serving size	2441.2 grams (2441.2g)

Amount per serving	% Daily Value*
Calories	1590

Total Fat 54.20g	69%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 5959mg	259%
Total Carbohydrate 224.00g	81%
Dietary Fiber 32.10g	115%
Total Sugars 39.30g
Protein 63.90g	128%

Vitamin D 25IU	123%
Calcium 465mg	36%
Iron 19mg	104%
Potassium 5078mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 15.6%

Carbs: 54.7%