Kumara and Quinoa Soup
Great cold winter soup
Servings: 6 people
Equipment
- Large Saucepan, stick blender
Ingredients
Main Ingredients
- 1.5 kg Kumara peeled and chopped into chunks
- 2 medium Onions - Red chopped
- 375 grams Quinoa
- 2 long Red Chillies deseeded and chopped
- 2 cloves Garlic chopped
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 15 grams Ground Cumin
- 1 Lemon zested and juiced
- 2 Lt Vegetable Stock
- 500 ml Water
- Salt and Pepper to taste
Garnish
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 1 clove Garlic finely grated
- 10 grams Ground Cumin
- 175 grams Fresh Coriander finely chopped
- lemon Juice
Instructions
- Heat oil in a large saucepan and saute the onion until soft.
- Stir in the cumin, garlic, chilli and lemon zest and cook until fragrant.
- Add the kumara and vegetable stock and season to taste. Bring to the boil, reduce the heat, cover and simmer for 20 - 30 minutes until kumara is tender.
- Puree the soup and bring back to the boil, add the quinoa and extra water, reduce the heat, cover and simmer for 15 - 20 minutes until quinoa is cooked.
- To make the garnish, heat the oil in a small frypan and saute the garlic until it starts to change colour. Add cumin and cook until it starts to bubble. Stir in the coriander and cook for a few seconds until it starts to wilt.
- Stir the garnish and season to taste.
- To serve, pour the garnish on top of each bowl of soup together with a good squeeze of lemon juice.
