Tomato, Mushroom & Quinoa Soup Recipe
Ingredients
- 8 cups vegetable broth
- 2 Tbs. coconut oil
- 1 cup celery diced
- 1/2 cup shallots diced
- 3 cups chopped tomato
- 1 cup sliced Portobello mushrooms
- 1 cup baby spinach
- 1 cup cooked quinoa
- Sea salt to taste
Instructions
- In a medium pot, heat coconut oil on medium. Add celery and shallots, and cook 8 minutes or until golden, stirring.
- Add broth and chopped tomatoes. Heat to simmering on medium.
- Add mushrooms and cooked quinoa. Simmer 8 to 10 minutes or until starches and veggies are softened.
- Remove from heat.
Tried this recipe?Let us know how it was on Instagram!