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Cream of Coconut and Mushroom Soup
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5 from 5 votes

Creamy Coconut Milk and Mushroom Quinoa Soup

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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 373kcal
Author Ligia Lugo


  • 2 tbsp olive oil
  • 200 gm button mushrooms
  • 1 cup diced carrot
  • 1 onion chopped
  • 4 - 5 cloves garlic minced
  • 2 tbsp corn flour
  • 1 cup full fat coconut milk
  • 2 - 3 cups vegetable broth
  • ½ cup cooked quinoa*
  • 1 tsp lemon juice
  • salt and pepper to taste
  • dried thyme and rosemary to taste
  • chilli flakes to taste
  • coriander leaves / parsley to garnish
  • additional sauteed mushrooms

*For cooking quinoa

  • 1 cup uncooked quinoa (any variety — white or golden, red, or black)
  • 1 tsp olive oil
  • 1 ¾ cups water or vegetable broth
  • ½ tsp salt


  • 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
    Soup ingredients in pan
  • Add mushrooms and carrots and sauté until aromatic.
    Add carrots and mushrooms
  • Next add corn flour and toss to coat, until flour disappears.
    Creamy quinoa soup add milk
  • Add veggie broth and bring to a boil. Cover and let cook on medium heat for about 5-10 minutes, stirring occasionally.
    Cream quinoa soup cooking
  • 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!!
    Coconet and Mushroom Soup in Pan

*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.
  • Uncover, Fluff and eat!
    Creamy Coconut and Mushroom Soup


Calories: 373kcal | Carbohydrates: 33g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 826mg | Potassium: 828mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5569IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 4mg