Puree of green things soup with quinoa and pepper relish
Broccoli is the main flavour of this soup but it has lots of other green veg, complemented by a topping of quinoa and red pepper relish. This can easily be made vegetarian by using vegetable stock instead of chicken stock.
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2 tablespoons extra virgin olive oil
1 onion, diced
2 parsnips, peeled and cubed
3 stalks celery, chopped
900g broccoli florets
salt to taste
4 tablespoons water
5 spring onions, sliced
1/2 head romaine lettuce, washed and chopped
325g baby spinach leaves
4 cloves garlic, minced
1L chicken stock
Red pepper relish
2 red peppers, seeded and cut into quarters
2 shallots, halved lengthwise
2 teaspoons olive oil
1 lime, juiced
freshly ground black pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Meanwhile, heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Stir in the onion, parsnips and celery; cook and stir until the onion has softened, about 5 minutes. Stir in the broccoli, season with salt and cook a few minutes until the broccoli darkens and begins to soften. Add 4 tablespoons of water and continue cooking until the broccoli is just cooked through. Once tender, stir in the spring onions, lettuce, spinach, garlic and chicken stock. Bring to the boil over high heat; reduce heat to medium-low and simmer until all of the vegetables are soft, about 15 minutes.
While the soup is simmering, prepare the relish garnish by heating a heavy-based grill pan over medium-high heat. Toss the red peppers and shallot halves with 2 teaspoons of olive oil and sprinkle with salt. Place into the hot pan and cook until slightly blackened and tender, turning once. Remove from the pan and chop. Stir the chopped pepper mixture together with the lime juice in a small bowl. Season to taste with black pepper and set aside.
Pour the soup into a blender, filling the jug no more than halfway full. Hold down the lid of the blender with a folded drying cloth and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a immersion blender and puree the soup right in the cooking pot.
To serve, ladle soup into bowls. Top with a small scoop of quinoa and the red pepper relish.