It’s getting a little chilly out there folks…what to do, what to do??? Start making soup to keep our bod’s nice and snug of course! I threw this one together in no time, I basically checked what ingredients I had lying around and got cooking. It’s good to veer away from recipes every now and then…mix it up a little…you might just hit the jackpot!
Ingredients
- 1 tbsp. of coconut oil
- 2 onions, peeled and diced
- 1 red onion, peeled and diced
- 4 cloves of garlic, peeled and chopped
- 1 1/2 inch cube of fresh ginger, finely chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 medium butternut squash, cut into cubes (leave skin on)
- 1/2 a turnip, peeled and cut into cubes
- 3 medium potatoes, peeled and cut into cubes
- 1/2 a sweet potato, cut into cubes (leave skin on)
- 3 medium carrots, peeled and
- Salt and pepper to taste
- 600 ml of vegetable stock
- 1/4 tin of coconut milk
- 2 cups of quinoa
Method
- Wash and dry the vegetables.
- Melt the coconut oil in a large saucepan over a low to medium heat.
- Add the onions and sweat for about 10 mins.
- Add the garlic, ginger, cumin and coriander and cook for a further 5 mins.
- Add the vegetables, vegetable stock, salt and pepper (there should be enough stock to almost cover the vegetables, if not add some more water).
- Allow to cook for 20 to 30 mins.
- Once the vegetable are soft transfer to a blender and blend until smooth.
- Add the coconut milk and more salt and pepper if needed.
- Finally add the quinoa and stir in.
Quinoa
- Rinse 2 cups of quinoa under cold water to remove bitterness.
- Add the quinoa and 4 cups of boiling water to a saucepan and cook on a medium heat until all the water is absorbed and the quinoa is fluffy (about 12 mins).
I served this with chopped coriander and homemade linseed cracker. Enjoy!
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