This delicately flavoured low calorie vegan soup is adapted from a Rose Elliot recipe found her book Vegetarian Cookery (1998). The original recipe has been veganized and quinoa has been added as a source of protein. Additional stock has been added to compensate for the liquid absorbing quinoa. It makes a superb, simple low calorie lunch.
Carrot, Ginger and Quinoa Soup
A delicately flavoured low calorie soup.
Ingredients
- 1 onion, finely chopped
- 1 tbsp olive oil
- 700 grams carrots, peeled and sliced
- 1 tsp fresh ginger, grated
- 1000 ml vegetable stock
- 25 grams quinoa
- salt and freshly ground black pepper
Instructions
1. Heat oil in a large saucepan. Saute onion for five minutes, without colouring.
2. Add carrots, ginger and quinoa and cook for a further ten minutes, without colouring the vegetables.
3. Add vegetable stock and simmer for fifteen minutes, or until the vegetables are tender.
4. Remove from heat and puree with a hand blender.
5. Add more vegetable stock if you prefer a thinner soup. Season to taste.
Details
Prep time: Cook time: Total time: Yield: Serves 4
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Have to try some quinoa in a soup.
The quinoa would add an extra dimension.
Adding quinoa to add a bit of protein is a great idea
What a delicious looking soup. It has never occurred to me to put quinoa in soup. Excellent idea!
This sounds amazing and is so beautiful, Elizabeth! I love the use of quinoa and I agree with Angela – now I need to remember to try it in soup! Thanks so much for sharing…
Gorgeous photo and a tasty looking soup. I must remember to try quinoa in soup!