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Spiced chickpea, quinoa and vegetable soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Warm up with a flavorful pumpkin and cauliflower soup - a comforting delicacy for chilly nights.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, halved, sliced
  • 1 carrot, halved, sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, crushed
  • 5.00 gm curry powder
  • 2 tsp garam masala
  • 1 litre vegetable liquid stock
  • 82.50 ml tricolour quinoa, rinsed
  • 1/2 small cauliflower, cut into small florets
  • 300g butternut pumpkin, cut into 1cm pieces
  • 300g can chickpeas, drained, rinsed
  • 125.00 ml plain Greek-style yoghurt
  • 40.00 ml chopped fresh coriander leaves, plus extra sprigs to serve
  • 40.00 ml pepitas, toasted
Instructions:
  • In a large saucepan over medium heat, sauté onion, carrot, celery, and garlic in oil until onion has softened, about 5 minutes. Stir in curry powder and garam masala and cook for an additional minute until fragrant.
  • Pour in the stock and 2 cups of water and bring it to a boil. Stir in the quinoa, then reduce the heat to low and simmer covered for 20 minutes. Add the cauliflower, pumpkin, and chickpeas, and continue to simmer covered for an additional 10 minutes or until the vegetables are tender.
  • Season with a pinch of salt and a dash of pepper. Mix yoghurt and chopped coriander together in a bowl. Serve soup garnished with coriander yoghurt, pepitas, and additional coriander sprigs.

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