CREAMY BROCCOLI SOUP WITH CRISPY QUINOA
SERVES 4
PREP + COOK 40 MINS
◆ 1 tbsp olive oil
◆ 1 medium leek, sliced thinly
◆ 2 sticks celery, trimmed, chopped finely
◆ 2 cloves garlic, crushed
◆ 1 large head broccoli, cut into florets
◆ 2 medium zucchini, chopped coarsely
◆ 1 large potato, peeled,
chopped coarsely
◆ 2¼ cups salt-reduced vegetable stock
◆ 2¾ cups water
◆ 1/ cup natural
3
Greek-style yoghurt
◆ 2 slices soy and linseed bread, toasted
CRISPY QUINOA
◆ ½ cup white quinoa, rinsed
◆ 2 tbsp olive oil
◆ 2 tbsp sunflower seeds
◆ 2 tbsp coarsely chopped roasted almonds
◆ 1 tsp chilli flakes
◆ 2 cloves garlic, crushed
◆ 2 tbsp finely chopped parsley 1 Heat oil in large heavy-based saucepan over medium-high heat. Add leek and celery. Cook, stirring, 3 mins or until softened. Add garlic. Cook
1 min or until fragrant.
2 Add broccoli, zucchini, potato, stock and water to pan. Bring to boil. Reduce heat to low-medium. Simmer 10 mins or until vegetables are tender. Remove soup from heat. Cool slightly.
3 CRISPY QUINOA Cook quinoa according to packet directions. Drain well. Heat oil in medium frying pan over medium heat. Add quinoa, sunflower seeds, almonds and chilli flakes. Cook, stirring, 10 mins or until quinoa browns lightly. Add garlic and parsley. Cook, stirring, 1 min or until fragrant. Transfer to plate to cool – it will crisp as it cools. 4 Blend or process soup until smooth. Season to taste with pepper.
5 Divide soup among four bowls, top each with 1 tbsp yoghurt and season with pepper. Sprinkle with crispy quinoa and serve with toast.