Spiced rice, quinoa and vegetable soup
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Garlic
2 clove(s), crushed
Curry powder
3 tsp
Vegetable stock
4 cup(s), (1L), heated
Cauliflower
2 cup(s), florets
Quick cup, brown rice and quinoa
250 g
Green shallot(s)
2 individual, thinly sliced
Vegetable slaw, without dressing
200 g, beetroot variety
Fresh coriander
½ cup(s), chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook garlic and curry powder, stirring, for 1 minute or until fragrant.
2
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.
3
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.
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