Creamy Coconut Mushroom and Quinoa Soup
Try this Creamy Coconut Mushroom and Quinoa Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- salt & pepper to taste
- 2 tablespoons olive oil
- juice of 1 lemon
- 2 tablespoons quinoa flour
- sriracha to taste (optional)
- chives / parsley to garnish (optional)
- additional sauteed mushrooms (optional)
- 5 cups mushrooms (i used a mix of cremini portobello and shitake)
- 4 shallots, diced
- 4 - 5 cloves garlic minced
- 2 cups full-fat coconut milk
- 2 - 3 cups low-sodium broth (chicken or vegetable)
- 1/3 upwhite quinoa or rainbow quinoa
- Carbohydrate 3.42002499796609 g
- Cholesterol 0 mg
- Fat 1.91512500053125 g
- Fiber 0.30950000047845 g
- Protein 0.574149999552387 g
- Saturated Fat 0.259485000077544 g
- Serving Size 1 1 Serving (17g)
- Sodium 39.096749999856 mg
- Sugar 3.11052499748764 g
- Trans Fat 0.0629100000050465 g
- Calories 32 calories
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.
