Creamy Coconut & Mushroom Quinoa Soup

Creamy Coconut & Mushroom Quinoa Soup

This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base. It's loaded with flavor, packed with healthy ingredients and makes for a perfect weeknight meal.

Ingredients

1. 2 tablespoons olive oil
2. 5 cups mushrooms I used a mix of cremini, portobello and shitake
3. 1 shallot diced
4. 4 - 5 cloves garlic minced
5. 2 tablespoons quinoa flour
6. 2 cups full-fat coconut milk
7. 2 - 3 cups low-sodium broth chicken or vegetable
8. 1/3 cup white quinoa or rainbow quinoa
9. Juice of 1 lemon
10. Salt & pepper to taste
11. Sriracha to taste optional
12. Chives / parsley to garnish optional
13. Additional sauteed mushrooms optional

Instructions

1. Heat the oil in a dutch oven. Add mushrooms, shallots and garlic and cook until garlic is fragrant and mushrooms have started to soften, about 5 - 6 minutes. Add quinoa flour and stir to combine and mushrooms are coated.
2. Add coconut milk & broth (start with 2 cups and add more if needed), followed by quinoa. Bring to a boil then reduce to simmer for 20 minutes, until quinoa is cooked. Add more broth here if needed.
3. Stir in lemon juice, season with salt and pepper (and Sriracha if using). Cook for another 5 minutes.
4. Serve immediately. Garnish with fresh herbs and additional sauteed mushrooms.

FULL READING : https://www.simplyquinoa.com/mushroom-quinoa-soup/

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