Super Power Quinoa Soup


Super Power Quinoa Soup

Serves: Time: Skill:

This soup is so easy, and packs a spicy cumin kick with a huge 7 grams of protein per portion!

  • 100g uncooked quinoa
  • 30ml olive oil
  • 1 diced white onion
  • 1 diced carrot
  • 1 diced red bell pepper
  • 4 garlic cloves, sliced
  • 1 teaspoon fresh rosemary, minced or very finely chopped
  • 3/4 teaspoon ground cumin
  • 600ml unsalted vegetable stock
  • 1 diced russet potato (small)
  • 1 diced peeled sweet potato (small)
  • 1 diced courgette
  • A handful of thinly sliced kale
  • Half a bunch of roughly chopped parsley
  • Salt to taste


Preheat oven to 180 degrees centigrade.   Spread the quinoa in a thin layer on a baking sheet; bake at 180C until lightly browned, about 30 minutes, moving every 10 minutes with a wooden spoon.   Heat a large pot over a medium heat. Add oil, and once up to temperature add the onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are softened, stirring occasionally. The best way I find to check is to watch the onions: once they are nice and glassy, but still firm and not soft mush, we are ready to move on.   Mix in the  rosemary and cumin, and cook for just 1 minute, stirring constantly.   Stir in the vegetable stock, potatoes and toasted quinoa. Now we should Increase the temperature to a high setting so we bring the soup to a boil.   Cover and reduce heat to medium; cook 12 minutes. Stir in courgette and kale.   Cook until vegetables and quinoa are tender, should only take about 3 minutes. Stir in parsley and salt, and immediately take off the heat. Serve immediately with some crusty bread, and feel the warming goodness. I love this soup on winter afternoons, it really beats the cold!  
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