Gingery quinoa and mushroom soup

🧂 Ingredients

• 1 tablespoon Olive oil
• 1 Celery rib (12 inches), slice into 1 cm
• ½ medium Cooking onion, diced
• 200 grams Cremini mushrooms, thinly sliced
• 10 sprigs Parsley, coarsely chopped, leave and stem separated
• 4 cups Chicken stock
• 2 cups Cooked quinoa
• 1 tablespoon Ginger, grated
• 3 teaspoons Turmeric powder
• 1 teaspoon Sea salt
• ¼ teaspoon Freshly ground black pepper
• 2 tablespoon s Freshly squeezed lemon juice

Instructions

• 1 Add oil to the saucepan and place over medium heat. Once heated, add the onions
  and celery and sweat for 3 minutes until the onions are translucent. Add the
  mushroom, chopped parsley stems and salt, cook for another 2 minutes stirring
  once in a while. Increase the heat to medium-high, add the chicken stock and
  bring to boil. Put the lid on but slightly ajar, lower the heat to medium-low
  and let it simmer for 15 minutes.
• 2 Add the cooked quinoa, turmeric and ground pepper. Continue cooking until the
  quinoa is heated through and hot for about 3 minutes. Add the chopped parsley
  leaves and lemon juice. Stir to combine, taste and taste again. Add extra ginger
  if you need more heat, extra salt and pepper if needed and add more lemon juice
  if you need more acid. Enjoy while it is hot.

Nutrition Info