Roasted Garlic And Mushroom Quinoa Soup

Print Recipe

5 from 6 votes

Roasted Garlic And Mushroom Quinoa Soup

Roasted Garlic And Mushroom Quinoa Soup - chunky quinoa, meaty mushrooms and mouthwatering roasted garlic aroma.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Servings:

Author: Lyubomira from CookingLSL

Ingredients

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

Instructions

ROASTED GARLIC:
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.
SOUP:
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).
Add mushrooms and cook covered for 5-6 minutes.
Add stock, water, quinoa, roasted garlic, thyme, salt and pepper. Bring soup to a boil and then reduce to simmer.
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).
Adjust seasoning, garnish with chopped dill and grated Parmesan cheese.

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.

Nutrition