Toasted quinoa soup
4
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 8 • Difficulty: Easy
Toasting the quinoa beforehand enhances its flavour. This soup is thick and hearty, perfect for cold winter days.
Ingredients
Quinoa
1 cup(s), rinsed, (170g)
Olive oil
1½ tbs
Onion
½ medium, chopped
Garlic
4 clove(s), sliced
Carrot(s)
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Fresh rosemary
1 tsp, leaves, chopped
Ground cumin
¼ tsp
Potato(es)
100 g, finely chopped
Vegetable stock
7 cup(s), (1.7L)
Zucchini
1 medium, finely chopped
Lemon juice
3 tsp
Dried chilli flakes
¼ tsp, (optional)
Instructions
1
Preheat oven to 160ºC. Line a shallow-sided baking tray with baking paper. Place quinoa on tray and spread evenly in a thin layer. Bake in the oven, stirring every 10 minutes, for 30 minutes or until quinoa turns golden brown.
2
Heat oil in a large pot over medium-high heat. Cook onion, garlic, carrot and capsicum, stirring occasionally, for 10 minutes or until soft. Stir in rosemary and cumin and season with salt and pepper. Cook for 1-2 minutes until fragrant.
3
Stir in potato, stock and toasted quinoa and bring to the boil. Reduce heat and simmer, covered for 30 minutes or until quinoa is tender. Add zucchini and lemon juice and simmer for a further 5 minutes. Sprinkle with chilli flakes (if using) to serve.
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