Quinoa & carrot soup

QUINOA & CARROT SOUP

BY GINETTE CONCEPT STORE
Serves 2 | Prep/cooking 45 mins
INGREDIENTS
  • 1 cup quinoa – pre-boiled until Al Dente and semi-cooked then strained
  • 2 cups water
  • 350g finely diced carrots
  • 50g diced tomatoes
  • 30g finely chopped onions
  • 20g chopped leeks
  • 5g finely chopped garlic
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 30ml sunflower oil
  • 2 tbsp yogurt
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Parsley for garnish
PREPARATION

1. Sprinkle oil in the pan.

2. Add the tomatoes, onions, garlic, leeks and carrots and fry all together. Add coriander and cumin and fry for 4 more minutes. Add water and bring to a boil, then simmer entire mixture for a few minutes.

3. Remove from heat and blend the whole mixture in a food processor.

4. Add the yoghurt to the blended mix and then add the quinoa.

5. Just before serving, add lemon juice, salt and pepper and garnish with parsley.

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