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Quinoa Soup

by Lucy (follow)
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Celebrate United Nations International Year of Quinoa (2013) with this nutritious Quinoa Soup. It is delightfully warming and a good protein hit for vegetarians and vegans. Quinoa is a complete protein in itself as all the Essential Amino Acids (EAA's) are present in this tiny seed which originates from high in the Andes Mountains of Peru and Bolivia. Quinoa is surprisingly easy to prepare and these days can be found in the health food section of any major supermarket.

Quinoa Soup

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

Ingredients ready to cook

1/2 cup quinoa
400g tin coconut milk
2 cups pumpkin - roughly chopped
1 tablespoon coconut oil
1 red onion - finely chopped
2 cloves garlic - finely chopped
1 teaspoon grated ginger
1 litre vegetable stock
1 sprig of fresh rosemary
2 teaspoons of rock salt
2 teaspoons of freshly cracked pepper
Fresh parsley for a garnish

Cooked Quinoa - plain

Cook your quinoa exactly as you would cook rice.
Fry the finely chopped red onion and garlic cloves in the coconut oil in a separate large saucepan until lightly browned.
Add the pumpkin, grated ginger, vegetable stock and bring to the boil.
When the pumpkin has softened, add the coconut milk, rock salt, freshly cracked pepper and fresh rosemary and simmer for 15 minutes.

Simmer in a saucepan for 15 minutes

Blend all the ingredients together to make it into a smooth soup consistency.
Serve hot with a parsley garnish, extra freshly cracked pepper and some hot buttered toast. Enjoy.

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