This creamy quinoa soup is made with coconut milk, mushrooms and quinoa and is vegan-friendly! It's a filling and nutritious recipe for a cold winter day!
Course Lunch, Main Dish, Soup
Cuisine Soup
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 373kcal
Author Ligia Lugo
Ingredients
2tbspolive oil
200gmbutton mushrooms
1cupdiced carrot
1onion chopped
4 - 5cloves garlic minced
2tbspcorn flour
1cupfull fat coconut milk
2 - 3cupsvegetable broth
½cupcooked quinoa*
1tsplemon juice
salt and pepperto taste
dried thyme and rosemaryto taste
chilli flakesto taste
coriander leaves / parsleyto garnish
additional sauteed mushrooms
*For cooking quinoa
1cupuncooked quinoa (any variety — white or golden, red, or black)
1tspolive oil
1 ¾cupswater or vegetable broth
½tspsalt
Instructions
In a saucepan over medium heat, sauté onions and garlic with a tbsp of oil, until fragrant. Add mushrooms, and carrots and sauté until aromatic
Add mushrooms and carrots and sauté until aromatic.
Next add corn flour and toss to coat, until flour disappears.
Add veggie broth and bring to a boil. Cover and let cook on medium heat for about 5-10 minutes, stirring occasionally.
Finally, add coconut milk and cooked quinoa.
Season it with dried rosemary, thyme, chilli flakes, salt, pepper and a dash of lemon juice.
Serve hot and Enjoy!!
*For cooking quinoa
Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub the quinoa with your hand while rinsing. Drain.
Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
Stir in the water or broth and the salt. Bring to a rolling boil.
Turn the heat down to the lowest. Cover and cook for 15 minutes.
Remove the pot from heat and let stand for 5 more minutes, covered.