Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 50grams quinoa
- 2 avocados, pitted
- 500grams frozen peas
- 20grams mint, chopped, plus extra to garnish
- 1L unsweetened almond milk
Nutrition per serving
1390kJ / 332Cal
1390 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
11.2grams
Fat
18.5grams
Carbs
24.2grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and creamy chilled soup is enhanced by the addition of the nutty flavoured and protein-packed quinoa. Easy to prepare, it makes the perfect summer lunch.
Method
Step 1 of 4
Rinse the quinoa under running water, drain, and place in a lidded saucepan. Cover with 250ml of water and bring to the boil.
Step 2 of 4
Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until almost all the liquid has been absorbed and the quinoa is fluffy. Remove from the heat, drain any remaining water, and set aside to cool.
Step 3 of 4
Scoop out the flesh from the avocados and place in a food processor. Add the peas, mint, and half the milk and pulse until smooth. Then add the remaining milk and pulse until fully blended.
Step 4 of 4
Divide the soup equally between four soup bowls. Top with equal quantities of the cooled quinoa. Garnish with some mint and serve immediately.
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