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Quinoa and mushroom soup with celery, turmeric and chopped parsley

Gingery quinoa and mushroom soup

Super healthy soup with quinoa and turmeric for the ultimate good health.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 serving
Course: Soup, starter
Cuisine: Asian
Calories: 140
Ingredients Equipment Method

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

Equipment

  • 1 medium saucepan (2 quarts)

Method
 

  1. 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.
    Sauteed onions, chopped celery and thinly sliced mushroom in a sauce pan.
  2. 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.
    Gingery quinoa and mushroom soup with turmeric and chopped parsley on top in a saucepan.