Mushroom Quinoa Soup
Ingredients
-
2
tablespoons
olive oil
-
1
large
yellow onion, diced
-
2
medium
carrots, peeled and diced
-
2
stalks
celery, diced
-
3
cloves
garlic, minced
-
2
leaves
bay leaves
-
2
tablespoons
fresh thyme, minced
-
8
oz
white mushrooms, stems removed and sliced
-
8
oz
cremini mushrooms, stems removed and sliced
-
2
quarts
low sodium vegetable broth
-
½
cup
quinoa, rinsed
-
to taste
salt and black pepper
Instructions
- Heat olive oil in a soup pot over medium heat.
- Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Stir in garlic, bay leaves, thyme, and mushrooms; cook until mushrooms are tender, about 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add quinoa and simmer for 20 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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