WHAT TO EAT TONIGHT

Sunshine soup

The quinoa and sweetcorn make this a pretty hearty meal, but it’s also nice with some bread and houmous on the side

Posted

Added on

The quinoa and sweetcorn make this a pretty hearty meal, but it’s also nice with some bread and houmous on the side

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 150g quinoa, rinsed and drained
  • 2 medium onions, peeled and diced
  • 1 large carrot, peeled and diced
  • 1-2 celery stalks, ends removed and diced
  • 2 garlic cloves, peeled and finely chopped
  • 200g frozen sweetcorn
  • 1 tsp mustard seeds or powder
  • 1 tsp coriander seeds or powder
  • 2 tsp cumin seeds or powder
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • 2 tsp turmeric powder
  • 1 tbsp coconut or olive oil
  • 1 litre vegetable stock
  • 1 x 400g can coconut milk
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper
  1. Heat the oil over a medium heat in a large pan. Add the onions and spices (if using seeds, you may want to crush or grind them slightly) and fry for five minutes. Add the carrots, celery, garlic and quinoa, and stir, making sure that everything is coated in the spice mixture. Season with salt and pepper and after two minutes, add the stock, then increase the heat and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes.
  2. Now, turn up the heat and add the sweetcorn. Pour in the coconut milk, squeeze in the lime juice, stir and cook uncovered for another five minutes. If you don’t want to use the coconut milk, just add more stock.

RECIPE EXTRACTED FROM: The Occasional Vegan

RECIPE EXTRACTED FROM: The Occasional Vegan

by Sarah Philpott

Published by Seren

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Tagged in:
Soup
Vegan
Vegetarian

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