Dairy Free, Food, Main Dishes, Recipes, RECIPES, Soups, Vegan, VegetarianMlle Julescoconut, coconut milk, soup, stew, comfort, comfort food, mushrooms, sriracha, quinoa, lemon, lemon juice, garlic, shallots, shiitake mushroom, cremini mushrooms, portobello mushrooms, parsley, chives, sauteed mushrooms, food, main dish, side dishComment

Creamy Coconut and Mushroom Quinoa Soup

Dairy Free, Food, Main Dishes, Recipes, RECIPES, Soups, Vegan, VegetarianMlle Julescoconut, coconut milk, soup, stew, comfort, comfort food, mushrooms, sriracha, quinoa, lemon, lemon juice, garlic, shallots, shiitake mushroom, cremini mushrooms, portobello mushrooms, parsley, chives, sauteed mushrooms, food, main dish, side dishComment
Creamy Coconut and Mushroom Quinoa Soup

Craving comfort food? This soup is full of creamy, coconut-y, mushroom-y, quinoa-y goodness! You'll never buy store-bought mushroom soup after trying this decadent, easy-to-make meal. 

The mushrooms sop up all the delicious flavour from the mildly sweet coconut broth. The little quinoa pearls lend a unique texture to the soup that makes it hearty while remaining surprisingly light and refreshing! It's loaded with flavour, packed with healthy ingredients and makes for a perfect weeknight meal.

I try to eat at least a few plant-based meals every week, and this has got to be one of my favourites. I love that this soup feels thick and creamy, yet is completely dairy-free. And it’s great paired with some eggplant hummus and pitas, or a berry-avocado feta spring-mix salad. 

INGREDIENTS

  • 2 tbsp. olive oil 

  • 5 cups mushrooms (I used a combination of cremini, portobello and shiitake)

  • 1 shallot, diced

  • 2 cloves of garlic, minced

  • 2 tbsp. quinoa flour 

  • 2 cups full-fat coconut milk

  • 2 to 3 cups low-sodium broth vegetable

  • 1/3 cup of white or rainbow quinoa

  • Juice of 1 lemon 

  • Salt & pepper to taste

GARNISH (OPTIONAL)

  • Sriracha to taste

  • Parsley and or chives 

  • Additional sautéed mushrooms 

Creamy Coconut and Mushroom Quinoa Soup

INSTRUCTIONS

  1. Heat oil in a dutch oven. Add the mushrooms, shallots and garlic and cook until the garlic is fragrant and the mushrooms have started to soften (this usually takes 5-6 minutes).

  2. Add the quinoa flour and combine until the mushrooms are evenly coated.

  3. Stir in the coconut milk and broth (starting with only 2 cups of broth). Add the quinoa and stir to combine.

  4. Bring the pot to a boil and then reduce heat to a simmer. Let the pot simmer for 20 minutes, until the quinoa is light and fluffy (Here is where I decide if I need to add more broth or not, depending on the thickness of the soup). 

  5. Stir in fresh lemon juice and season with salt, pepper, and sriracha (optional). Cook for another 5 minutes. 

  6. Garnish with parsley and/or chives and sautéed mushrooms and enjoy immediately! 

BON APPETIT!

Photography by: Patricia Brochu