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.
Carrot, Ginger and Quinoa Soup
A delicately flavoured low calorie soup.
- 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
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.
DetailsPrep time: Cook time: Total time: Yield: Serves 4
I have added this recipe to Javelin Warrior's Made with Love Mondays made from scratch food round-up.