Potato & Quinoa Soup
Serves
6
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
⅔ cup (125g) dried quinoa
1 tbsp. olive oil
1 yellow onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 white potato, chopped
1 sweet potato, chopped
3 cloves garlic, minced
1 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. dried oregano
3 tbsp. all-purpose flour
4 tbsp. nutritional yeast
1½ cups (360ml) almond milk, unsweetened
1 tbsp. tamari
1½ cups (360ml) vegetable stock
2 tbsp. lemon juice, fresh
Nutrition
(Per Serving)
Calories
372
Fats
7 g
Protein
19 g
Carbs
60 g
Instructions
- Cook the quinoa according to instructions on the packaging. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot over a medium-high heat. Add the onion and sauté for 5-6 minutes until starting to brown. Next, add the carrot and bell peppers and cook for a further 5-7 minutes.
- Now add the potato, sweet potato, garlic, spices, and flour. Cook for a further 1-2 minutes then add the nutritional yeast, almond milk, tamari and stock and bring to a boil. Reduce the heat to medium-low and simmer gently for 20 minutes, until the potatoes are tender.
- Stir through the lemon juice and turn off the heat. Season to taste with salt and pepper and serve warm topped with the cooked quinoa.