EAT / Vegetarian / Roasted Pumpkin Soup with Quinoa and Toasted Coconut
Roasted Pumpkin Soup with Quinoa and Toasted Coconut
This warming soup is brimming with fibre, antioxidants and B vitamins making it the perfect recipe to help support immunity during the winter months.
Ingredients
- 1-2 tbs extra virgin olive oil
- 800g pumpkin, peeled, seeded and roughly chopped into small cubes
- 2 garlic cloves, peeled and cut in half
- 1 leek, finely sliced
- 1 tsp ground turmeric (or fresh)
- 1 tsp ground ginger (or fresh)
- 1 tsp ground cumin
- 1 red chilli, finely sliced
- 1 cup Healthy Way quinoa, uncooked
- 1 x 400mL can coconut milk
- 1 bunch coriander, chopped
- 1L vegetable stock
- Salt and pepper, to taste
- 1/3 cup Healthy Way coconut chips
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Method
Step 1.
Preheat oven to 180C and toss the pumpkin and garlic in olive oil, layer on a baking tray and bake for 20-30 minutes until roasted.
Step 2.
Heat oil in a large saucepan over medium heat. Add the leek and cook off for 5 minutes until softened (try not to brown). Add the turmeric, ginger, cumin and ½ the chilli and fry off for 1-2 minutes before adding the roasted pumpkin and quinoa. Mix well.
Step 3.
Add the coconut milk, coriander and enough stock to cover, bring to a gentle simmer and cook for 30 minutes or until the quinoa is cooked.
Step 4.
Blend the mixture with a stick blender until desired consistency is reached.
Step 5.
Ladle into bowls and top with extra coriander, chilli flakes and toasted coconut chips.
Serves 4-6 |
Recipe by Zoe Bingley-Pullin
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