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Creamy Mushroom + Quinoa Soup

Course Soups and Stews
Cuisine American
Keyword homemade mushroom soup, quinoa soup, quinoa soup recipe, vegan mushroom soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 232kcal


  • 1 Tablespoon olive oil
  • 1 yellow onion diced
  • 4 - 5 garlic cloves minced
  • 8 ounces fresh white or cremini mushrooms
  • 2 carrots cut into 1.5-inch pieces
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried crushed rosemary
  • ¼ teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 1 cup full fat coconut milk canned
  • 3 cups vegetable broth
  • ½ cup cooked quinoa
  • 1 teaspoon lemon juice
  • Fresh parsley for garnish if desired


  • Heat the oil in a saucepan over medium heat; add onion, garlic, and pinch of salt. Cook until they being to soften, 3-5 minutes.
  • Add the mushrooms, carrots, thyme, rosemary, and red pepper flakes; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Stir in the cornstarch.
  • Pour in the broth and bring the soup to a boil. Cover and let simmer for 10-15 minutes, or until the vegetables are very soft.
  • Stir in the coconut milk and cooked quinoa.
  • Stir in the lemon juice. Season to taste with salt and pepper. Garnish with fresh parsley or grated parmesan, if desired.


Serving: 1/4 recipe | Calories: 232kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Fiber: 2g | Sugar: 4g