A delicious creamy soup that is filled with sautéed mushrooms, onions and spices, thickened with coconut milk and made even healthier with cooked quinoa. This mushroom soup is gluten free, dairy free and vegan.
I haven’t had the opportunity to use coconut milk a lot in my cooking, but every time I do I tell myself to use it more often. It adds the most luxurious texture and is a great dairy free, vegan option.
Quinoa, thankfully, is still holding strong. I know people starting getting sick of hearing about it, but there’s a reason it is still so popular. Quinoa is super simple to make and is a powerhouse of nutrition!
I find cooking quinoa in water to be plain boring. I feel the same way about rice. Whenever you have the opportunity to impart flavor in your dish, do so. Using vegetable broth gives the quinoa much more flavor.
HOW TO MAKE MUSHROOM & COCONUT QUINOA SOUP:
The ingredients to make this mushroom coconut quinoa soup are quite simple, basic pantry staples really.
- You want to precook the quinoa and set it aside to cool.
- The next step is to soften the hard, crunchy vegetables in a little oil. Then sauté the mushrooms down until all the liquid is gone and they too are soft.
- Adding the spices to the oil and NOT after the broth allows them to really open up and flavor the veggies. As soon as you smell them you can add the broth.
- Once all the veggies are completely soft and have simmered you can add the coconut milk to incorporate it.
- You can add the quinoa now or if you plan on saving most of this soup, you can refrigerate the two separately and adding it as you reheat the soup.
What gives this soup that delicious, deep, rich flavor is all in the coconut milk. Please use full fat. While coconut milk is high in fat, it’s high in GOOD fats and is extremely versatile in your cooking.
It adds a ton of creaminess without all the work. It has a subtle flavor but adds a richness to this soup that milk or daily just couldn’t provide.Print
- 2 tablespoons Olive oil
- 8 oz. Button mushrooms, chopped and diced
- 1 cup diced carrot
- 1 onion chopped
- 4 Cloves Garlic, minced
- 2 Tablespoons Flour
- 1 cup Full fat Coconut milk
- 2 – 3 Cups Vegetable broth
- ½ Cup cooked Quinoa*
- 1 tsp Lemon Juice
- A pinch of: dried thyme, rosemary, chili flakes, coriander, salt and pepper
- Additional sautéed mushrooms to garnish
!FOR THE QUINOA:
- 1 Cup uncooked quinoa (any variety)
- 1 teaspoon Olive oil
- 1 3/4 Cups water or Vegetable broth
- 1/2 teaspoon salt
- In a saucepan over low/medium heat, sauté the diced onions and carrots with a Tablespoon or two of olive oil, until the onions become soft and translucent. Add the garlic and cook 1 minute more.
- Add the mushrooms and continue cooking until their liquid has been reabsorbed. Additional oil (or broth) may be added if needed.
- Add all the spices and flour. Stir to coat until the flour is incorporated.
- Add the broth and bring to a boil. Immediately reduce the heat to low, cover and simmer until all vegetables are soft (approx 10-15 min).
- Finally, add the coconut milk and cooked quinoa and heat through until all the coconut milk is incorporated and hot.
!FOR THE 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 setting. Cover and cook for 15 minutes.
- Remove the pot from heat and let stand for 5 more minutes, covered.
- Uncover and fluff with a fork.