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creamy coconut mushroom quinoa soup
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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.
Course Soup
Cuisine American
Keyword coconut, healthy soup, mushroom
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 424kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • 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.
  • 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.
  • Stir in lemon juice, season with salt and pepper (and Sriracha if using). Cook for another 5 minutes.
  • Serve immediately. Garnish with fresh herbs and additional sauteed mushrooms.

Notes

adapted from food opera

Nutrition

Serving: 1.5cups | Calories: 424kcal | Carbohydrates: 27g | Protein: 11g | Fat: 33g | Saturated Fat: 22g | Sodium: 134mg | Potassium: 944mg | Fiber: 4g | Sugar: 5g | Vitamin C: 20.9mg | Calcium: 57mg | Iron: 5.9mg