The winter season is here! It is the time of the year where we wear thick jackets or snuggle under comfy, soft blankets. To make this time cozier, make a pot of Cremini Mushroom and Quinoa soup to add warmth to your home.
This soup is not just perfect for a chilly day, but also for those who are searching for a healthy meal.
What Benefits Do You Get From Cremini Mushroom and Quinoa Soup?
Mushrooms have plenty of health benefits, but let us focus more on cremini mushroom. One of the known benefits of cremini mushroom is that it contains an amino acid called ergothioneine. This works similarly to antioxidants.
According to studies, this cannot be synthesized by humans and is only available from dietary sources, produced exclusively by fungi like mushrooms.
One more thing, cremini mushroom also carries phytochemicals that help fight cancer. It can also prevent the hardening of the arteries, high blood pressure, high cholesterol, and diabetes.
Another special ingredient of this soup is the quinoa. Quinoa is a gluten-free food and is one of the most protein-rich foods we can eat. It has a rich nutty flavor and a texture that’s slightly crunchier than rice when it’s fully cooked.
It contains almost twice as much fiber (as most other grains) which helps prevent constipation and promote weight loss. Also, quinoa contains iron that helps keep the red blood cells healthy. Iron brings oxygen from one cell to another and provides oxygen to our muscles to support in their functioning.
Lastly, let us not forget the kale. Kale is extremely high in vitamin C, in fact, a single cup of raw kale actually contains more vitamin C than an orange.
With all the nutritional facts that we’ve shared, aren’t you convinced that this cremini mushroom soup with kale can make you fit as a fiddle?
Discover more Cremini mushroom recipes here:
- Appetizing Cremini Mushroom Soup with Fresh Dill [Recipe]
- Cremini Mushroom and Asparagus Soup with Cauliflower [Recipe]
Cremini Mushroom and Quinoa Soup with Kale
2 cups (256 g) of cremini mushrooms (cleaned and sliced)
3 tbsp vegetable oil
10 pearl onion (halved)
2 cloves garlic (peeled and pressed)
1 cup (128 g) kale (washed and chopped)
1 tsp dry thyme
1 tsp dry basil
1 tsp dry parsley
1/2 tsp black pepper (ground)
2 tbsp tomato paste
1/2 tsp balsamic vinegar
4 cups (960 ml) vegetable stock
1 cup (128 g) quinoa (uncooked)
1 tsp fresh lemon juice
- Heat vegetable oil in a pan over medium heat.
- When the oil is warm, saute (fry) onion and garlic and make sure it doesn’t burn.
- Add the crimini mushroom slices and fry until they turn golden brown.
- When the mushrooms release their juice, add basil, thyme, black pepper, tomato paste and parsley. Stir well.
- Add the kale and when you notice the leaves start to wilt, pour the balsamic vinegar and the broth into the pan and bring the soup to boil.
- Add the uncooked quinoa and mix well until quinoa is fully cooked.
- Add salt to taste, then mix with lemon juice.
- Serve it hot.