Spiced rice, quinoa and vegetable soup
2 clove(s), crushed
4 cup(s), (1L), heated
2 cup(s), florets
Quick cup, brown rice and quinoa
2 individual, thinly sliced
Vegetable slaw, without dressing
200 g, beetroot variety
½ cup(s), chopped
99% fat-free plain yoghurt
⅓ cup(s), (80g)
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook garlic and curry powder, stirring, for 1 minute or until fragrant.
- Add stock, cauliflower and 2 cups (500ml) boiling water and bring to the boil. Boil, covered, for 6 minutes. Add rice and quinoa and shallots and simmer, uncovered, for 2 minutes or until cauliflower is tender.
- Stir in beetroot slaw and ⅓ cup coriander and simmer for 1 minute. Season with salt and pepper. Combine yoghurt and remaining coriander in a small bowl. Serve soup topped with coriander yoghurt.