23/07/2024
In keeping with my soup theme of late, here’s another amazing recipe I can’t get enough of: Moroccan Spiced Quinoa & Vegetable Soup 🍵
This recipe has it all. It’s vegan, packed with plant-based protein/fibre/vitamins/minerals/antioxidants…and includes a serving of leafy greens. It’s naturally gluten, sugar, soy and oil free, low in histamines, super quick & easy to make, and perhaps most importantly is come-back-for-seconds delicious!
Recipe is on my blog, link in bio and below:
RECIPE
Moroccan Quinoa Vegetable Soup
(High Protein Vegan Recipe)
Serves: 4
Prep time: 10 minutes Cook time: 30 minutes
6 cups filtered water
1 Tbsp vegetable bouillon (or veggie stock)
1/2 cup quinoa, rinsed & drained
1 medium orange sweet potato
3 medium carrots
1 Tbsp Moroccan Spice powder
2 cloves garlic, crushed
1 k**b fresh ginger, grated (or 1 tsp ground ginger)
1 k**b fresh turmeric, grated (or 1 tsp ground turmeric)
salt + pepper
1 can chickpeas, rinsed & drained
4 handfuls baby spinach leaves
To serve (optional):
fresh coriander
coconut yoghurt
seedy bread
Place the water, vegetable bouillon and quinoa in a large saucepan, add a lid and bring to a simmer over medium heat.
Peel the sweet potato and carrots, chop into cubes and add to the pan of simmering water.
Add the ground spices, crushed garlic, ginger, turmeric, salt, pepper and chickpeas.
Allow the soup to simmer gently for 15 minutes until you can easily push a fork through the veggies and the quinoa is cooked.
Place a handful of spinach into the bottom of each serving bowl then spoon soup overtop. Top with fresh coriander, a swirl of coconut yoghurt and a side of seedy bread if desired.
