This humble looking soup packs a great punch both in flavour and health benefits! It’s chocker full of veggies and the quinoa in there makes it feel really substantial whilst being really high in protein plus a pretty low GI (keeping us away from spikes in blood sugars!) both will help keep us feeling more full and satisfied from our meal!
This humble looking soup packs a great punch both in flavour and health benefits!
It’s chocker full of veggies and the quinoa in there makes it feel really substantial, whilst being high in protein with a pretty low GI (keeping us away from spikes in blood sugars!) both factors that will help keep us feeling more full and satisfied from our meal!
What You’ll Need..
The below quantities will make 4 portions, if you like your portions hearty then its more like 2…this is super easy to double up for batch cooking though and will freeze well if stored properly.
- 100g quinoa, plain or mixed colours
- 2 peppers (aim for a mix between red/yellow/orange), sliced
- 2 sticks of celery, thinly sliced
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 veg stock cube, made up with 1l of boiling water
- 1 large sweet potato, diced (you can leave the skin on for ease as well as a boost in nutrients)
- Siracha sauce / hot chilli sauce
- 2-3 bay leaves
- 1 tbsp coconut oil
- 1 tsp dried coriander
- 1 tsp dried oregano
- pink salt & black pepper to season
- fresh coriander to serve
Melt the coconut oil in a large pan, preferably one with a lid and then add the onions on a medium-low heat, stirring regularly for 5-10 minutes until softened.
Add the celery, peppers and dry quinoa cooking for a further 2 minutes until the quinoa starts to smell nutty.
Add the crushed garlic and sriracha, make sure you keep it moving after adding the garlic because it burns super easily and it really alters the taste.
TIP – I’ve specifically left the Siracha/Hot Sauce quantities blank so you can make this soup as mild or as spicy as you like, I opt for about 1tsp max as I like the heat but don’t want to blow my head off!
Add the vegetable stock and mix well, follow with the bay leaves, dried coriander, sweet potato and a good helping of black pepper.. the salt I recommend waiting until you’re ready to serve and adding only if you really need to as the stock cubes are often quite salty and might just do the trick for you.
Serve with fresh coriander (unless you’re one of THOSE anti-coriander people 😉 ) and enjoy!!
If you make this, make sure you tag me on instagram @yoga.megs and Facebook @yogamegs so I can see your yummy meals.