Sweet potato soup with courgette and 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.

Sweet potato soup with courgette and Quinoa

Serves 3-4, 30 minutes
red chili pepper
2 tbsp
olive oil
sweet potato
125 gr
vegetable stock cube
100 ml
large tablespoon of Italian herbs
500 ml




  • Chop the onion finely. Cut the red chili pepper in half lengthwise, remove the seeds and chop finely. 
  • Put the olive oil in a frying pan and fry the onion and the red chili pepper until golden. 
  • Add the chopped sweet potato, chopped courgette and Quinoa. 
  • Add ½ L water with the stock cube. Boil the soup for 12 minutes until the vegetables are cooked. 
  • Add the cream and Italian herbs and boil for another 2 minutes. 
  • Mix the soup in the blender until deliciously creamy. 
  • Season to taste with salt and pepper. 

Nutritional value per person

  • 250 Kcal
  • 27 g Carbohydrates
  • 7 g Protein
  • 12 g Fat
  • 3 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.