Description
This wholesome soup features fluffy quinoa suspended in a savory, golden broth, brimming with tender carrots, earthy mushrooms, and vibrant kale. Each spoonful offers a harmonious blend of textures and garden-fresh flavors, simmered gently on the stovetop to create a comforting and nourishing meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup uncooked quinoa, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups chopped kale, stems removed
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add sliced mushrooms and minced garlic to the pot. Cook for another 3-5 minutes, stirring occasionally, until mushrooms release their liquid and garlic is fragrant.
- Pour in the vegetable broth. Add the rinsed quinoa, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the chopped kale. Continue to simmer, uncovered, for another 5-7 minutes, or until the kale is tender and the quinoa is fully cooked and fluffy.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed. Serve hot.
Notes
Rinse quinoa thoroughly before cooking to remove saponins, which can cause a bitter taste.
For added protein, consider stirring in a can of drained and rinsed cannellini beans during the last 10 minutes of simmering.
This soup can be made ahead and stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
Adjust the amount of kale or other leafy greens to your preference. Spinach or Swiss chard also work well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220
- Fat: 5g
- Carbohydrates: 35g
- Protein: 9g