Here to warm up a cool day for you with our garden vegetable soup! Eat it alone or with these delicious toppings for extra flavor.

This simple recipe takes our Garden Vegetable Soup and adds quinoa, mushrooms, and a garnish of cilantro to make this already-tasty soup heartier.

Our amazing soups have been named the Best Soup for Men by Men's Health Magazine and the Best RTS Soup by US News.

Every Dr. McDougall’s Right Foods product is vegan, non-gmo, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests. 

Scroll down to get the full recipe!

Garden Vegetable Quinoa Soup

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Here to warm up a cool day for you with our garden vegetable soup! Eat it alone or with these delicious toppings for extra flavor.

Ingredients

• Dr. McDougall's Lower Sodium Garden Vegetable Soup

• 1/3 cup quinoa
• 1 handful mushrooms
• 1 handful cilantro

Directions

1. Bring 2/3 cup of water to boil. Add in quinoa and let it cook. Stir until light and fluffy.

2. Add 1 tsp oil to a frying pan. Sauté mushrooms until browned and set aside.

3. Heat Dr. McDougall's Lower Sodium Garden Vegetable soup according to package instructions.

4. Once soup is ready, transfer to a bowl, top off with quinoa, sautéd mushrooms, and fresh cilantro.