An intensely nutritious soup which is both straightforward and adaptable to what you have in your fridge! The addition of quinoa is a great health booster as quinoa is a brilliant gluten free source of rich protein.
“Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.” (1)
- 3 carrots, peeled and cubed
- 2 small red onions, peeled and chopped
- 2 sticks of celery, sliced
- 1 small butternut squash, peeled, deseeded and cubed
- 2 cloves of garlic, finely chopped
- 2 litres of vegetable or chicken stock
- 1 x 400g tin of chopped tomatoes
- 100g dry quinoa
- x 2 small handfuls of kale
- 100g tenderstem broccoli
- 1 teaspoon of mixed herbs
- 1.5 tablespoons of olive oil
- Salt and pepper
- Chop your onion, carrots, celery and butternut squash.
- Add a your olive oil to a large pan and cook the chopped veg on a medium heat until soft – about 15 minutes.
- Once soft, add your garlic and cook for a few minutes, continuing to stir.
- Drain most of the liquid from the tin of tomatoes (retaining about two table spoons) and add the tomatoes plus retained juice to the pan.
- Stir well, cook for a few minutes more and then pour in your stock and dry quinoa.
- Mix well and season to taste with salt, pepper and your mixed herbs.
- Stir again and simmer for about 20 minutes or until the quinoa is just cooked.
- Add in to the pan your broccoli and kale and continue to simmer for a further 5 minutes.
- Serve into bowls and eat.
K&H TipThis soup is very adaptable and you can use which ever greens you have handy. It works well with spinach, flower sprouts and cabbage. You may need to adjust the cooking time depending on the veg you use.
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