Vegetable 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.

Vegetable soup thickened with Quinoa

Serves 3-4, 30 minutes
2
onions, chopped finely
2
carrots, diced
1
potato, diced
1 tbs
butter
2
cloves of garlic, crushed
3
leeks, in rings
3
celery sticks, chopped finely
125 gr
    1 L
bouillon
 
salt and pepper 
1
bunch of chervil 
1
bunch of parsley

Equipment

-

Instructions

  • Fry the onion in a frying pan until transparent. 
  • Add the carrot, diced potato and garlic and fry briefly.
  • Add the leek, celery and Quinoa and fry briefly. 
  • Add the stock and bring to the boil.
  • Simmer the soup for 20 minutes.
  • Season to taste with salt and pepper if required.
  • Add the chervil and parsley just before serving.

Nutritional value per person

  • 188 Kcal
  • 26 g Carbohydrates
  • 5 g Protein
  • 6 g Fat
  • 5 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.