Servings: 4

Roasted Garlic And Mushroom Quinoa Soup

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Roasted Garlic And Mushroom Quinoa Soup - chunky quinoa, meaty mushrooms and mouthwatering roasted garlic aroma.
Roasted Garlic Mushroom Quinoa Soup
5 from 6 votes
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For the roasted garlic:

  • 1 head of garlic
  • 2 tsp olive oil

For the Soup:

  • 2 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 lb white or cremini mushrooms — , chopped
  • 4 cups low sodium vegetable or chicken broth — (We used this one)
  • 1 cup water
  • 1/2 cup quinoa
  • 1 tbsp roasted garlic
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • grated parmesan cheese for garnishing
  • chopped fresh dill for garnishing


  2. Preheat oven to 400F (205 C). Take a head of garlic and slice 1/2 inch (1.5 cm) of the top. Place garlic head in the center of a piece of foil and pour 2 tbsp olive oil on top. Wrap in foil and place on a baking sheet. Bake for 30-35 minutes, until soft. Cloves should easily come out from the skins.
  3. SOUP:
  4. Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Add onions and cook covered for 5-6 minutes, until translucent. (If pan gets too dry, add a tbsp of water or olive oil).
  5. Add mushrooms and cook covered for 5-6 minutes.
  6. Add stock, water, quinoa, roasted garlic, thyme, salt and pepper. Bring soup to a boil and then reduce to simmer.
  7. Cook for at least 15 minutes, until quinoa is tender. (Cook for a few more minutes if you'd like the soup thicker, but no more that 5 minutes).
  8. Adjust seasoning, garnish with chopped dill and grated Parmesan cheese.

Recipe Notes

Roast garlic in advance.
Feel free to add more quinoa or reduce the amount of liquid, if you'd like a thicker soup.
Skip the Parmesan cheese and use vegan broth to turn this into a vegan soup.
Course: Soup

Nutrition Information

Calories: 222, Fat: 11g, Saturated Fat: 1g, Sodium: 1308mg, Potassium: 736mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 8g, Vitamin C: 23.7%, Calcium: 55%, Iron: 2.5%