Spinach, ginger and quinoa super-soup

    Spinach, ginger and quinoa super-soup

    3saves
    30min


    1 person made this

    About this recipe: This vibrant, vitamin-packed soup is so easy to make, yet it tastes ridiculously good! The bonus is that it’s low in fat and calories, yet it fills you up to make you feel satisfied. The surprising ingredient is quinoa – which enriches and thickens the soup, adding valuable protein and giving an interesting texture and flavour.

    Ingredients
    Serves: 4 

    • 100g red or white quinoa
    • 1 pinch salt
    • 1 large red onion, chopped
    • 1 leek, chopped
    • 1 large garlic clove, crushed
    • 1 (30g) piece fresh root ginger, peeled and grated
    • 1L hot vegetable stock
    • 200g young leaf spinach
    • 200g low fat soft cheese
    • 3 tablespoons milk
    • salt and freshly ground black pepper, to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Rinse the quinoa in a sieve under the cold tap, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15 to 20 minutes for red quinoa and 8 to 10 minutes for white. Drain off any liquid from the quinoa, and set to one side.
    2. At the same time, put the onion, leek, garlic and ginger into a large saucepan with the vegetable stock. Bring up to the boil, then reduce the heat and simmer for 15 minutes.
    3. Reserve a few spinach leaves for garnish, then pack the rest into the saucepan with the other vegetables – it will soon wilt. Cook for 2 minutes.
    4. Puree the soup with a hand-held stick blender, or transfer to a food processor and blend until smooth. Add 150g of the soft cheese and blend again. Stir in the quinoa and re-heat gently. Season to taste.
    5. Mix the remaining soft cheese with the milk, stirring until smooth. Serve the soup topped with a swirl of the soft cheese mixture, a couple of spinach leaves and a little more black pepper.

    Tip

    Cook’s tip: Cooking the spinach for just a couple of minutes means that it keeps its lovely bright green colour – and means it retains nutrients too.

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