Mushroom quinoa soup with thyme

finished with cashew nuts, kale and a touch of lemon

This soup is nutritious and creamy thanks to the texture of the white beans and cashew nuts. The aroma of the thyme is complemented by the acidity of the lemon, which gives it a unique touch.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, celery, soya, gluten

Utensils:

(Hand) blender

Ingredients

Onion

Mushrooms

Garlic

Fresh thyme

Quinoa

Vegetable broth

Cashew nuts

Cooked white beans

Kale

Soy sauce

Lemon

Cornstarch

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2749
657
25
4
89
7
15
25
0
348

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel and finely chop the garlic and onion. Cut the mushrooms into thin slices. Heat 2 tablespoons of oil in a medium-size pot and sauté the onion, garlic and thyme. Season to taste. After 2 minutes, add the mushrooms (keep some aside to garnish the dish later) and let it cook for another 2 minutes until tender. Add 750ml of water, the cornstarch, the vegetable broth and the quinoa. Bring it to a boil and let it simmer for approx. 12 minutes until the quinoa is cooked.

Drain and wash the beans. Place 1/3 of the mixture into a mixing jar and add the cashew nuts, beans, soy sauce and the juice of 1/2 a lemon. Blend it with a hand blender to a smooth cream. Mix the cream back in the pot with the rest of the soup.

Cut the kale into very thin strips. Add the strips to the soup and cook everything for 3 minutes. Season to taste. In case the soup is very thick, you can add some water to make it thinner.