green-quinoa

Green quinoa soup recipe

green-quinoa

I totally love quinoa and so does Oscar. It is a fab grain which is also a protein so really fills you up. It is naturally high in fibre, contains 9 amino acids and of course is gluten-free or it would not be showing up here!

Basically it is a grain that is really good for you and brilliant for vegetarians and vegans to up their protein. Oscar loves to take quinoa salad to school with him, which I make with lots of fresh herbs, lemon juice, olives and lots of salad chopped.

The farm opposite where my brother lives in Corston grows quinoa now and I do believe this year you will be able to buy in Bath. So the grain originally from South America has come to to the UK successfully! The Incas used to call it the ‘mother grain’.  Making flapjacks with quinoa is next on my list to try and experiment with. Emily AKA  Bath Farm Girls who runs the farm with her family has a few recipes using quinoa. I love the look of the breakfast berry cobbler 

But today it is a delicious fresh tasting soup. This is enough for two to three people. Or in our house enough for Oscar and I and an extra left over portion for me the next day for lunch. I will win the other two over and get them eating it soon.

You can use the recipe serving slider on my recipe widget to work out quantities so if you want to have enough for 6 people, just use the up arrow to go to 6 and the ingredients are magically increased for you. Clever huh?

I hope you enjoy this soup recipe. You may also like my celery and onion soup or my Moroccan vegetable & chickpea soup

Green quinoa soup with lemon
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Green quinoa soup with lemon
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Chop the onions, pepper, carrots and courgettes into bite size pieces.
  2. Heat the oil in a large pan and add the onions. Cook until softening and going slightly golden.
  3. Add the carrots, courgettes and pepper to the onions and cook for 5-10 minutes until the carrots are softened.
  4. Add the crushed garlic and cook for a further minute. Then season with some black pepper and then add the stock.
  5. Cook for 5 minutes then add the cooked quinoa.
  6. Cook for a further 5 minutes before adding the lemon juice, zest and fresh parsley before serving.
  7. Garnish with more fresh parsley if you wish.
Recipe Notes

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Recipe by Ali overacuppa.co.uk

 

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