A super simple bowl of gold for good health. This quinoa soup is made of delicious chicken stock, tender vegetables, meaty mushroom, the so-called superfood quinoa and is power-laden with turmeric and ginger - food that heals!
Soup is often thought of during the cold season or when you are not well. While it is true that all soup implies providing comfort, chasing away the chills and the idea of feeling better, soups are not created equal!
This quinoa soup recipe was inspired for the same reason as this quinoa and lentils in a pot recipe on this site- healthy. But if you're one of my fellow carnivores (who still enjoy a good raw kale salad with roasted sweet potato from time to time, you don't have to worry, BALANCE!!)
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Turmeric and black pepper
Turmeric is a spice that has received so much interest from both the medical and culinary worlds. It was well researched for its medicinal value. Therefore, to benefit from its full potential, a component from the black pepper called piperine is as important as turmeric. This is why turmeric and black pepper are always paired together for one reason, for better absorption.
In the culinary world, turmeric is popular for curries, as a food colourant; and now, it is getting a good rapport to the tea enthusiasts for their latte with a few grinds of black pepper.
Why you will love this recipe
Quinoa and mushroom soup is one of those recipes that has everything you need in one pot. It is cozy and comforting and you are well aware that it is also super healthy for our body! If these all sounds to you that it is a winner, then today's quinoa and mushroom soup is for you. This soup has all the best flavor like the ultimate mushroom soup, and; it is in purest form like in curried split peas and kale soup - just a pot of deliciousness! And to top this off, your whole family are going to love it.
Ingredients needed
Now that you're on board for a tasty quinoa soup, let's gather everything you will need. The ingredients are soo simple and easy to find, by the time you do this recipe again, you might have well memorized all of it.
- Cooked quinoa
- Mushrooms
- Celery
- Cooking onion
- Parsley
- Salt and pepper
- Turmeric
- Chicken stock or vegetarian stock
- Olive oil
See recipe card for quantities.
How to make quinoa mushroom soup
Sautée
Pour a tablespoon of olive oil into your pot and heat over medium-low heat. Add the veggies until they start to soften. Add the mushroom, parsley stems and salt and continue cooking until the juices from the mushroom evaporate a little. Stirring often.
Simmer
Add the chicken stock and let it simmer for 10 minutes. Add the quinoa, turmeric and black pepper and simmer for a few minutes.
Serve
Add the chopped parsley leaves and lemon juice, stir to finish; and then ladle into your soup bowl and serve while it is still hot.
Variations
- If you want to make this into a complete vegetarian, use vegetable stock or mushroom stock in place of chicken stock.
- Use any type of grains in place of quinoa if you're not a fan of it or it is not available. Rolled oats, cooked farro, cooked barley and even rice.
- Add chicken pieces for an extra boost of protein
- Add more vegetables such as broccoli, spinach, kale and or zucchini.
- Want more heat? Add a dash of chilli flakes.
Storage
This soup can be made in advance and is good for 2-3 days in the fridge except, only add the lemon juice when you're about to serve.
This quinoa soup can stand freezing for up to 3 months.
📖 Recipe
Gingery quinoa and mushroom soup
Equipment
- 1 medium saucepan (2 quarts)
Ingredients
- 1 tablespoon Olive oil
- 1 Celery rib (12 inches), slice into 1 cm
- ½ medium Cooking onion, diced
- 200 grams Cremini mushrooms, thinly sliced
- 10 sprigs Parsley, coarsely chopped, leave and stem separated
- 4 cups Chicken stock
- 2 cups Cooked quinoa
- 1 tablespoon Ginger, grated
- 3 teaspoons Turmeric powder
- 1 teaspoon Sea salt
- ¼ teaspoon Freshly ground black pepper
- 2 tablespoon s Freshly squeezed lemon juice
Instructions
- Add oil to the saucepan and place over medium heat. Once heated, add the onions and celery and sweat for 3 minutes until the onions are translucent. Add the mushroom, chopped parsley stems and salt, cook for another 2 minutes stirring once in a while. Increase the heat to medium-high, add the chicken stock and bring to boil. Put the lid on but slightly ajar, lower the heat to medium-low and let it simmer for 15 minutes.
- Add the cooked quinoa, turmeric and ground pepper. Continue cooking until the quinoa is heated through and hot for about 3 minutes. Add the chopped parsley leaves and lemon juice. Stir to combine, taste and taste again. Add extra ginger if you need more heat, extra salt and pepper if needed and add more lemon juice if you need more acid. Enjoy while it is hot.
