This healthy and hearty soup is vegan, gluten-free, and perfect for a chilly day.
Recipe from Two Peas & Their Pod
4.34 from 3 votes
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
1large yellow oniondiced
2carrotspeeled and diced
18 oz package of white mushrooms, stems removed and sliced
18 oz package cremini mushrooms, stems removed and sliced
2quartslow sodium vegetable broth
Salt and black pepperto 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.