- 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!