Creamy Broccoli Soup with Crispy Quinoa

SERVES 4 PREPARATION & COOKING 40 MINUTES

1 tablespoon olive oil 1 medium leek, thinly sliced 2 sticks celery, trimmed,

finely chopped 2 garlic cloves, crushed 1 large head broccoli,

cut into florets 2 medium courgettes,

coarsely chopped 1 large potato, peeled,

coarsely chopped 2¼ cups salt-reduced

vegetable stock 2¾ cups water 1 / cup natural 3 Greek yoghurt 2 slices soy and linseed

bread, toasted CRISPY QUINOA ½ cup white quinoa, rinsed 2 tablespoons olive oil 2 tablespoons sunflower

seeds 2 tablespoons coarsely

chopped roasted almonds 1 teaspoon chilli flakes 2 garlic cloves, crushed 2 tablespoons finely chopped

parsley

1. Heat oil in large, heavybased saucepan over medium-high heat. Add leek and celery. Cook, stirring, for 3 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.

2. Add broccoli, courgette, potato, stock and water to the pan. Bring to boil, then reduce heat to low-medium. Simmer for 10 minutes 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 a medium frying pan over medium heat. Add quinoa, sunflower seeds, almonds and chilli flakes. Cook, stirring, for 10 minutes or until quinoa browns lightly. Add garlic and parsley. Cook, stirring, for 1 minute or until fragrant. Transfer to a 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 tablespoon of yoghurt and season with pepper. Sprinkle with crispy quinoa and serve with toast.