This is such a lovely great tasting soup. Terrific way to get some vegies into the kids and the quinoa adds protein too. This makes a full 2 litres, but leftovers freeze very well. To make it a vegetarian soup just omit the bacon. Make sure you reap the nutritional benefits of leaving the skin on and include the pumpkin seeds too.
- 2 garlic cloves, peeled
- 1cm fresh ginger
- 1 onion, peeled and halved
- 3 rashers of bacon (if not using bacon/10g olive oil)
- 2 tsp coriander ground
- 2 tsp cumin ground
- 1 tsp turmeric ground
- 250g sweet potato, peeled and cubed
- 300g carrots, chopped into chunks
- 500g butternut pumpkin (seeds/skin on) chopped
- 10g Worcestershire sauce
- sprinkle of Thyme
- 20g TM vegetable stock concentrate
- 450g boiling water from kettle
- 50g quinoa
- 200g milk
- garnish: sour cream or yoghurt and chopped chives or sliced spring onion
- Place garlic, ginger, onion and bacon in TM bowl and chop 3 sec / speed 5. Scrape down.
- Add spices and sauté (if not using bacon add 10g olive oil) 5 mins / Varoma / speed 2 / MC off.
- Add sweet potato, carrot and pumpkin and chop 30 sec / speed 7. Scrape down.
- Add Worcestershire Sauce, Thyme, stock and boiling water and cook 10 mins / 100°C / speed 1.
- Add quinoa and cook a further 15 mins / 100°C / speed 1 / MC off and place simmering basket on top of lid to prevent any spatter.
- Remove basket and replace MC and mix slowly 10 sec / speed 6.
- Purée carefully by increasing the speed slowly 1 min / speed 9.
- Add milk until desired consistency is reached 30 sec / speed 6.
- Garnish with sour cream or yoghurt and chopped chives or sliced spring onion to garnish on top.
Please note that the turmeric will discolour your lid, however this will fade after a few washes.
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