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4 from 7 votes

Mushroom Quinoa Soup

Recipe from Two Peas and Their Pod

This healthy and hearty soup is vegan, gluten-free, and perfect for a chilly day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 tablespoons fresh thyme minced
  • 1 8 oz package of white mushrooms, stems removed and sliced
  • 1 8 oz package cremini mushrooms, stems removed and sliced
  • 2 quarts low sodium vegetable broth
  • 1/2 cup rinsed quinoa
  • Salt and black pepper to taste


  • Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
  • Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and and continue to simmer for 20 minutes to cook the quinoa. Stir the soup occasionally while simmering. Season with salt and black pepper, to taste. Ladle into bowls and serve.
  • Note-this soup freezes beautifully. Place cool soup in an airtight container and freeze for up to one month.