Broccoli and mint soup thickened with Quinoa
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Broccoli and mint soup thickened with Quinoa

Serves 3-4; 30 minutes
1
onion, chopped finely
1
clove of garlic, crushed
2 tbsp
olive oil
500 ml
bouillon
125 gr
500 g
broccoli, in florets 
2
tablespoons mascarpone
15 g
fresh mint
 
black pepper and salt
 

finely snipped chives 

Equipment

-

Instructions

  • Fry the onion and the garlic in olive oil, taking care that it does not brown; then add 500 ml stock.
  • Boil the Quinoa and the broccoli florets in the stock for about 12 minutes until al dente. If you like, keep back a few broccoli florets for the garnish.
  • Add the mascarpone and mint to the stock and puree it all to produce a thick, creamy soup. 
  • If necessary, add some more stock if the soup is too thick.  
  • Season to taste with salt and black pepper.
  • Garnish the soup bowls with chives and possibly an additional spoonful of mascarpone. 

Nutritional value per person

  • 231 Kcal
  • 21 g Carbohydrates
  • 9 g Protein
  • 11 g Fat
  • 6 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.