If you want to boost the health credentials of a nice winter soup, try this quinoa swap in this warming curried parsnip soup recipe from Sally Roch.
Curried parsnip, bean and quinoa soup
Have a bash at adding quinoa to this soup recipe. There is no need for bread as it’s so filling and nutritious!
Serves 6
Ingredients
1tbsp olive oil
1 chopped onion
1 garlic cloves chopped
2tbsp curry powder
1 parsnip cut into 2cm chunks
1tsp ground cumin
1tsp brown sugar (optional)
50g quinoa
1 litre vegetable stock
400g tin of butter beans
4-5tbsp milk
Garnish:
2tbsp chives finely chopped
Salt and pepper
Method
Heat the oil in a large pan.
Add garlic and onion and fry until soft.
Stir in the curry powder and cumin and cook to release the flavour.
Add the parsnip, sugar, stock and beans and bring to the boil. Reduce the heat and simmer for 15 minutes.
Remove from the heat and cool before transferring to a food processor until smooth. Stir in milk. If too thick add more water and milk.
Return the soup to a clean saucepan and set over a low heat.
Serve with a sprinkle of chives.
