Mushroom and coconut quinoa soup recipe

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This is a delicious soup dish you can make whenever you need something warm on a cold winter’s night. Serve with bread for the tastiest results.

  • Yield: 4 Servings
  • Preparation Time: 45 Minutes


  • 2 Tablespoons of olive oil
  • 5 cups of mushrooms, thinly sliced
  • 4 shallots, chopped
  • 4 to 5 cloves of garlic, minced
  • 2 Tablespoons of quinoa flour
  • 2 cups of coconut milk
  • 2 to 3 cups of low sodium chicken broth
  • 1/3 cup of quinoa
  • 1 lemon, juice only
  • Dash of salt and black pepper
  • Sriracha sauce, for taste
  • Parsley, chopped
How to Make It
  1. In a pot set over medium to high heat, add in the sliced mushrooms, chopped shallots and minced garlic. Cook for 5 minutes or until soft.
  2. Add in the quinoa flour and the chicken broth. Allow to come to a boil. Lower the heat to low and cover. Cook for 20 minutes or until the quinoa is cooked through.
  3. Add in the lemon juice. Season with a dash of salt and black pepper. Add in the Sriracha sauce and cook for an additional 5 minutes.
  4. Remove from heat. Serve with a garnish of chopped parsley.

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