Have you ever wondered why I rarely post savory recipes here?
Maybe you figured I don’t cook much and stick to baking. But that is not the case. I actually bake only once or twice a week, but I cook pretty much every night. I try to cook a variety of dishes, most of which are pretty simple to prepare, in addition to being light and healthy. As time goes on, I find myself falling more and more in love with cooking. More so than baking even.
So, why don’t I post all those healthy savory recipes here? Because I want to eat them.
If you’re a food blogger, you totally know what I’m talking about. If you’re not, what you might not realize is that it can take half an hour or longer to plate, set up, and take pictures of a dish. By then, my nice meal is going to be cold and past its prime. But that’s my dinner and I don’t want it to be cold.
The other problem is that by the time dinner is prepped and ready to go, it’s dark outside. And pictures taken in artificial light are no bueno.
So the savory dishes you see posted here are ones that have leftovers and re-heat well the next day. That’s actually really good news for you, because we all love a big recipe that provides lots of leftovers. So I heat up the leftovers the following afternoon when the sun is at its prime, and then Dad eats them for lunch. It’s a win-win.
This is one of those recipes. Mushroom Quinoa Soup is a healthy, hearty, gluten free, easy to make soup that will comfort you on these cold winter nights and fill you up without leaving you feeling heavy.
Full of vegetables and the superfood whole grain quinoa, this is a great vegetarian or vegan dinner (if you use vegetable stock) that will keep your heart healthy, just like all the other dishes for this Sunday Supper.
PrintMushroom Quinoa Soup
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 head of garlic, peeled
- 1 pound button or cremini mushrooms, sliced
- 4 carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 2 cups water
- ½ cup quinoa
- 2 cups packed torn kale leaves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat a large pot over medium high heat. Once hot add the oil. Allow to heat for 1 minute. Add the onion, garlic, and mushrooms, and sauté 5-10 minutes, until the mushrooms are beginning to caramelize.
- Add the carrots and sauté a minute or two more. Add the stock and water and bring to a boil. Reduce to a simmer and add the quinoa. Cook for about 15 minutes, until the quinoa is tender. Add the kale and cook just until it starts to wilt. Season with pepper.
- Serve immediately. Soup may be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1-2 minutes, until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t forget to check out the other Sunday Supper dishes!
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Renee says
I’m glad you do share savory recipes and especially ones like this wonderful soup.
Beth says
I have the same problem with photographing my savory recipes, especially this time of year when it gets dark so early. Thanks for posting this one – I can’t get enough soup this winter, and I’d love to try yours.
Shelby says
I love having soup left over so I can transport it to work with me. I even put it in an insulated thermos for hubby so he can take it with him. Great for these freezing cold days in New York!
Laura says
Yes – this is a great next day lunch!
Nichole says
I love this soup! It somehow looks hearty with the quinoa and light with this broth at the same time. YUM!
Laura says
It really is both light and hearty. Thanks, Nichole!
Liz says
Oh, I adore quinoa, but I’ve never put it into soup! I’m sure you’re having the same arctic weather that we are in Indiana (and probably worse!), so this delicious, comforting soup looks perfect for dinner!
Alice @ Hip Foodie Mom says
Laura, I love that you added quinoa into this soup!!! This truly looks SO good right now!! it’s freaking cold here in Wisconsin today so I need to warm up with some soup! pinning this one!
Laura says
Thanks, Alice!
Shannon @VillageGirlBlog says
Why have I never used quinoa in a soup?! Love this.
MealDiva says
This sounds amazing!!!
Sue Lau says
You had me at garlic. I am a big fan! With quinoa and soup, that must be awesome!
Laura says
I am a huge fan of garlic too. I eat it everyday!!
Tara says
You soup is making my mouth water, love everything in there!!
Sam @ PancakeWarriors says
Quinoa is one of my favorite add in’s especially to make dishes more hearty! Love this winter soup!
The Ninja Baker says
Your soup sings comfort, Laura! Love to have a taste pre and post photo shoot! Your yummy, oh-so-good-for-you and gluten-free soup must be perfect combatants to chilly temps =)
Kimberly says
I love everything about this recipe .– mushrooms and quinoa are two of my faves! — and since it’s currently 19 degrees here in St. Louis, I would love to have a bowl of it!
Laura says
I’d take 19 – it’s below zero here 🙁
Shaina says
Mmm I’ve been in such a soup mood lately and this one sounds SO good!
Zainab says
I am the same here. I bake once or twice a week but cook dinner every night. I love cooking and it’s always fun to try new recipes. I love this soup…so perfect for the cold winter nights!
Laura says
Yes! Cooking really gets my creative juices flowing. Thanks, Zainab!
Cindys Recipes and Writings says
I do the same leftover thing for pictures sometimes. This soup looks fantastic either way!
Ashley says
I can’t get enough of soup or mushrooms lately! So clearly this would go over well at our house! Love the addition of the quinoa too!
Debbie Eccard says
This looks gourmet! Fabulous!
Joy | The Joyful Foodie says
Haha! I totally get you. I’ve gotten in the habit of cooking early, photographing, then reheating for dinner which means we’re always eating “leftovers”. The occupational hazards of being a food blogger. 😉
Laura says
It’s just one compromise I’m not willing to make, but I definitely appreciate all food bloggers who are 🙂
Sarah says
I can’t WAIT to make this, it looks perfect for the winter!
Ruby Red Apron says
Wow this soup looks delicious, Laura! I love the quinoa addition!
Constance Smith says
What a great recipe!
K / Pure & Complex says
I just had me some chicken broth, but I would’ve much rather had this soup. This looks absolutely delicious
Ashley @ Wishes & Dishes says
You should post savory dishes more often because this looks amazing! But I’m with you on the fact that it’s hard to take photos, etc when all you want to do is EAT!
Lauren @ Sew You Think You Can Cook says
My husband would LOVE this soup! He loves mushrooms and is currently obsessed with quinoa.
Laura says
You have to make it – it is now a staple in my house. Thanks, Lauren!
The Healthy Apple says
LOVE LOVE LOVE this; such a great winter recipe, darling!!
Laura says
Thank you, Amie! Hope you are doing well 🙂