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4 from 1 vote
Overhead View of a Bowl of Quinoa Soup and Spoon with a Roll on the Side
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Shiitake Leek Quinoa Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This hearty, healthy vegan quinoa soup is made with tender shiitake mushrooms and savory leeks. Great as a starter, or paired with some crusty bread as a light meal!
Course: Soup
Cuisine: American
Servings: 4 -6
Author: Alissa
Ingredients
  • ½ cup quinoa
  • 2 tbsp. vegetable oil
  • 3 leeks white parts and just the lower portion of the green parts, finely chopped
  • 4 garlic cloves minced
  • 6 cups vegetable broth
  • 2 cups sliced shiitake caps
  • 1 carrot sliced
  • 1 bay leaf
  • 1 tbsp. coriander
  • juice of ½ lemon
  • 1 cup unsweetened unflavored milk of choice
  • 2 tbsp. cornstarch gluten free if that's how you roll, whisked together with ¼ cup cold water
  • 2 tbsp. chopped fresh parsley
Instructions
  1. Rinse quinoa well under cold running water. Set aside.
  2. Heat oil in large saucepan or stock pot.
  3. Add leeks and garlic and sautee for about five minutes.
  4. Add broth, quinoa, shiitakes, carrot, bay leaf and coriander.
  5. Bring to boil, then lower heat to simmer.
  6. Allow to continue simmering for fifteen minutes, or until carrots are tender.
  7. Add lemon juice, milk and cornstarch mixture.
  8. Continue cooking, stirring, until soup just comes back to a simmer. Ladle into bowls and top with parsley.