Quick Mushroom Quinoa Soup

• Vegan
• Gluten free

• Produce

  • 8 oz Baby bella mushrooms
  • 1 cup Baby carrots
  • 2 handfuls Baby spinach
  • 2 stalks Celery
  • 1 can Chickpeas
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 1 tsp Thyme, dried

• Canned Goods

  • 32 oz Vegetable broth, low-sodium

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Black pepper and sea salt, ground

Found on veggieprimer.com

Description

Ingredients

• 32 oz low sodium vegetable broth
• 8 oz sliced baby bella mushrooms
• 1 cup baby carrots, chopped
• 2 stalks of celery, chopped
• ½ medium onion, chopped
• 2 cloves garlic, crushed
• ½ cup quinoa, rinsed
• 1 can chickpeas, drained
• 2 handfuls of baby spinach, chopped
• 1 tsp. dried thyme
• ground black pepper and sea salt to taste

Directions

• Add vegetable broth, mushrooms, carrots, celery, onion and garlic to a large sauce pan, cover and bring to a boil. Reduce heat to medium and cook with lid vented for 10 minutes.
• Stir in quinoa and continue to cook on medium-low with lid vented for 10 minutes.
• Stir in chickpeas, spinach and thyme and cook for 5 minutes.
• Remove from heat, cover and allow to rest for about 5 minutes.
• Add ground black pepper and sea salt to taste when serving.