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.
- 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
Prep time: Cook time: Total time: Yield: Serves 4
If you’ve got a glut of carrots to use up, why not try this carrot jam recipe – based on a recipe dating back to 1865!