Spring herb, Mushroom and Quinoa Soup

recipe by Hannes, added September 2021


Prep Time: 15 minutes
Cooking Time: 25 minutes
Total: 40 minutes
4 Servings

Quick, easy and nutritious. Ideal for on-the-go lunches or made in large volume for several quick meals throughout the week. Depth of flavour improves if cooled for 2-6 hours after cooking

This soup recipe is as simple as it is flavourful. You put your stock and quinoa on the boil with the quinoa right at the start and while that’s doing it’s thing, you sauteé/fry the rest of the ingredients in increments and them to the boiling pot as they are ready.

The fry/sauteé step is to add flavour to your ingredients, not to cook them (that happens in the boiling pot), so her you can just focus on colour and don’t have to worry about ‘readiness’.

It’s also virtually impossible to overcook the quinoa, making this a very forgiving soup.

Alright, let’s jump right in with this one and get started!


1 cup White Quinoa
1 cup Water
2 cups Vegetable Stock (remember to keep stalks, stems and vegetable off-cuts to make your own vegetable stock. Basic stock recipe coming soon!)

1 Brown Onion, finely chopped
4 medium-sized Potatoes, cut in quarters/eighths, whatever is bite-sized
2 Carrots, cut in rings

2 Cloves Garlic, finely chopped or grated
1 Broccoli head OR Quarter-head of Cabbage, broken apart or chopped into bite-sized chunks

150g Shimeji mushrooms, broken apart (or any mushroom of your choosing)

30g Freshly Grated Ginger

30g Fresh Coriander/Dhania leaves as is
5 Red Radishes, cut in thin slivers

.Make Soup!

1.   Bring your liquids to the boil in a large pot.

2.   Heat ±100ml of canola or macadamia oil in a large pan or wok. Add the onions, potatoes and carrots and stir until all three show significant browning. Once ready, transfer to boiling pot while keeping the oil in your pan/wok.

3.   Now sauté the broccoli/cabbage with the garlic, adding a sprinkling of salt or soya sauce to taste. Once the garlic starts to brown, transfer the garlic and broccoli/cabbage to the boiling pot.

4.   Lastly, brown your mushrooms in your pan/wok and move to your boiling pot once ready.

5.   Add the freshly grated ginger and salt and pepper to taste and cook until the potato pieces slide off when you impale them with a normal dinner knife (or longer, if you want).

6.   Can be served hot or allowed to cool (the flavour improves for several hours after finishing cooking) and topped with fresh coriander and sliced radish for that nice crunchy texture and extra flavour.


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