Mushroom Kale Quinoa Soup
Mushroom Kale Quinoa Soup – loaded with superfoods, light and delicious. Made in less than 1 hour. Great for spring and summer.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 12 pearl onions , cut in half (or 1 small yellow onion, chopped)
- 2 garlic cloves , pressed
- 12 oz (300 grams) white mushrooms, sliced
- 1 bunch kale , chopped
- 1/2 tsp dry thyme
- 1/2 tsp dry basil
- 1/2 tsp dry parsley
- 1/4 tsp black pepper
- 1 tbsp tomato paste
- splash balsamic vinegar
- 8 cups vegetable stock (or use water + vegetable bullion)
- 1/2 cup uncooked quinoa
- salt to taste
- lemon juice (optional)
Instructions
- Heat oil over medium heat in a large pot and add onions. Cook for 3 minutes until tender. Add garlic. Cook for 1 minute, stirring frequently.
- Add sliced mushrooms and cook until mushrooms release water, for 5 minutes, stirring from time to time. Add thyme, basil, parsley, black pepper and tomato paste. Stir. Add chopped kale. Cook for 3-4 minutes, stirring frequently.
- Add vegetable stock and splash of balsamic vinegar. Simmer for 10-15 minutes. Add quinoa. Cook for 10-15 more minutes until quinoa is fully cooked.
- Add salt to taste. Squeeze some lemon juice (optional).
Nutrition
Calories: 203kcal