Rustic Vegetable Soup

Name: Rustic Vegetable Soup
Ingredients: 1 Tbsp (15 mL) butter; 4 cups (1 L) chopped white button mushrooms (or a mixture of mushrooms); 4 cups (1 L) chopped white button mushrooms (or a mixture of mushrooms); ¾ cup (185 mL) diced Spanish onion; ¾ cup (185 mL) halved and thinly sliced leek (white part only); ½ cup (125 mL) diced celery; 1 tsp (5 mL) minced fresh garlic; ½ tsp (2 mL) salt; 4 cups (1 L) vegetable or chicken stock; 4 cups (1 L) vegetable or chicken stock; ¾ cup (185 mL) diced carrots; ½ cup (125 mL) diced zucchini; ¼ cup (60 mL) quinoa; 2 tsp (10 mL) minced fresh basil (or ½ tsp/2 mL dried); 2 tsp (10 mL) minced fresh basil (or ½ tsp/2 mL dried); Freshly ground black pepper (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This country-style vegetable soup is a great way to use a bunch of ingredients from your refrigerator.

Ingredients

1 Tbsp (15 mL) butter
4 cups (1 L<

Soup
Vegetarian
Gluten-free

Method

Melt the butter in a large saucepan on medium heat. Sauté the mushrooms, onion, leek, celery, garlic and salt until the vegetables have softened, about 12 minutes.

Add the stock, carrots, zucchini, quinoa and basil and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Season with pepper (if using) and serve.