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Mushroom Quinoa Soup #SundaySupper

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Mushroom Quinoa Soup

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.

Mushroom Quinoa Soup

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.

Mushroom Quinoa Soup

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.

Mushroom Quinoa Soup

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Mushroom Quinoa Soup

  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
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Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin 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.

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Comments

  2. 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.

    Reply

  3. 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!

    Reply

  5. 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!

    Reply

  13. 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!

    Reply

  15. 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!

    Reply

  19. 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. 😉

    Reply

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