Food Friday!

Mushroom Quinoa Soup

So, it snowed yesterday, surprise! And with that snow came the inspiration for a warm healthy supper. Since I'm basically addicted to mushrooms, it was a no-brainer to make this
Mushroom Quinoa Soup. Give it a try!


- olive oil
- 1 cup chopped red onions
- 450 g mushrooms
- 4 cups of home made chicken stock (reduced sodium)
- 1/2 cup quinoa
- 1 large head of garlic
- 1 cup fresh spinach (finely chop)
- fresh thyme
- sea salt
- pepper
- 1 tbsp Greek yogurt

Directions for Roasting Garlic:

- pre-heat the oven to 400 F.
- slice 1cm off the top of the garlic head, to expose the cloves.
- rest the head of garlic in a muffin tin. Pour some olive oil on the garlic and cover with tin foil.
- bake for approximately 30 minutes or until the cloves become soft and can be easily squeezed from the skin.

Directions for Soup:

- heat a small amount of olive oil in a saucepan
- chop the red onions and slice the mushrooms
- fry the onions in the saucepan until softened, then add the mushrooms and fry until cooked.
- remove 1 cup of the fried mixture and set aside

- in the saucepan, add the chicken stock, quinoa, garlic (chop the roasted cloves), desired amount of thyme, sea salt and pepper
- bring to a boil them simmer until the quinoa is cooked (when it becomes translucent and tender).
- purée the soup in a large bowl with a hand blender (or carefully pour the hot liquid into a blender and pulse until the soup is puréed).
- pour the soup back into the saucepan
- add the chopped spinach and reserved fried mushrooms and onions
- reheat until the spinach becomes soft

- serve hot and top with a spoonful of Greek yogurt

- makes 6 servings

Want another healthy soup recipe? Try this Curry Pumpkin Soup!

This recipe was inspired by one found in Quinoa Revolution.



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