Tag: Carrots

Quinoa Soup

PERUVIAN QUINOA SOUP

This simple Quinoa soup is tasty, healthy and satisfying.

PERUVIAN QUINOA SOUP

Cook Time45 mins
Total Time45 mins
Servings: 4 people

Ingredients

  • 30 ml Cold Pressed Olive Oil Extra Virgin
  • 1 large Onion Diced
  • 2 Medium Carrots chopped
  • 3 cloves garlic minced
  • 0.5 inch Ginger peeled and minced
  • 2 stalks Celery chopped
  • 125 grams Quinoa Uncooked, rinsed thoroughly
  • 1000 ml Vegetable Stock
  • 5 grams Dried Oregano
  • 1.25 grams Smoked Paprika
  • 2 medium Red Potatoes cut into half inch chunks
  • 250 grams Cabbage Coarsely chopped
  • Salt and Pepper to taste
  • 65 ml Fresh Cilantro (Coriander) roughly-chopped

Instructions

  • In a large pot, heat the oil. Add the onion, garlic, ginger, carrots and celery.
  • Saute on medium heat until the onions begin to brown ( 7 - 10 minutes)
  • Add the Quinoa and toast - stirring often, until the seeds brown slightly ( 5 minutes)
  • Add the stock, oregano, paprika,potatoes and cabbage. Bring to the boil - then reduce the heat to medium-low.
  • Simmer the soup for 20 - 25 minutes - until the vegetables are fork-tender.
  • Taste and adjust seasoning - then stir in the chopped Cilantro and serve.

Notes

Before you cook Quinoa, you should always soak it in boiling water for 5 + minutes - then rinse well under cold running water. This helps to remove the bitter taste.

KUMARA AND CARROT SOUP

This soup is very flavoursome and warming with these spices.

Kumara and Carrot Soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Servings: 4 people

Ingredients

  • 1 Medium Red Onion Diced
  • 1 Small Green Chilli Diced
  • 15 ml Fresh Ginger grated
  • 5 ml Ground Cumin
  • 5 ml Ground Coriander
  • 2.5 ml Ground Turmeric
  • 2 Large Carrots Peeled and chopped
  • 3 Large Kumara Peeled and chopped
  • 750 ml Vegetable Stock
  • 1 medium Lemon Juiced
  • 1 handful Fresh Parsley for garnish
  • 10 ml Cold Pressed Olive Oil For saute onions

Instructions

  • Heat Oil, saute onion till clear , chilli and ginger
  • Add cumin, coriander and Turmeric and stir
  • add carrot and kumera and toss well
  • Add vegetable stock - bring to the boil and simmer 25 minutes
  • Just before you remove from the heat - stir in the lemon juice.
  • When served - garnish with fresh parsley.

Chunk Vegetable soup

CHUNKY VEGETABLE SOUP

This soup is scrumptious. So quick and easy to prepare and doesn’t require a long cooking time.

CHUNKY VEGETABLE SOUP

Cook Time20 mins
Total Time20 mins
Servings: 4 people

Ingredients

  • 45 Grams Butter
  • 1 medium Leek Sliced
  • 1250 ml Water
  • 1 Vegetable Stock cube crumbled
  • 350 grams Broccoli chopped
  • 2 medium Carrots chopped
  • 3 medium Courgettes chopped
  • 1 small Red Pepper chopped

Instructions

  • Melt butter in large saucepan.
  • Add Leek and stir over medium heat for about 5 minutes or until leek is soft.
  • Add water and stock cube and stir over high heat for about 3 minutes until mixture boils.
  • Add the vegetables - cover and simmer for about 10 minutes or until veges are partially cooked.

Notes

This Soup is all vegetables with hardly any cooking time - and the veges are still crunchy. Very nourishing.
If you do not have fresh vegetables - you can use frozen chunchy mixed vegetables.