Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1 clove garlic, crushed
- 300grams carrots
- 2 cm piece fresh ginger
- 1 leek
- 800grams pumpkin
- 350grams sweet potato
- sour cream, to serve
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons ground turmeric
- 6 cup vegetable stock
- 1 pinch pepper, for seasoning
- 1/3 cup quinoa
- 1/2-1 cup milk
- 2tablespoons olive oil
- chives, to serve
- 1 pinch sea salt ground, to taste
Method
Step 1 of 3
Heat oil in a saucepan over low heat. Add leek and cook for 2-3 minutes, until soft but not coloured. Add garlic, ginger and spices. Cook, stirring, for 30 seconds. Add pumpkin, potato and carrot. Toss in spice mixture. Cook for 2 minutes. Pour in stock and bring to the boil. Reduce heat to low, partially cover and simmer for 15 minutes.
Step 2 of 3
Add quinoa and simmer for a further 15 minutes until quinoa is cooked and vegetables are tender. Cool slightly. Use a stick blender to blend until smooth.
Step 3 of 3
Stir in milk until desired consistency is reached. Season and reheat gently. Divide soup between bowls. Top with sour cream and chives. Serve.
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