Carrot, Ginger & Quinoa Soup

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.

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Carrot, Ginger and Quinoa Soup

by Elizabeth 

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: 10 mins Cook time: 30 mins Total time: 40 mins Yield: Serves 4

I have added this recipe to Javelin Warrior's Made with Love Mondays made from scratch food round-up.