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, quartered (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 into 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, placing simmering basket on top of lid to prevent any spatter.
Remove basket and replace MC.
WARNING: WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL.
- Carefully blend 1 min, gradually increasing from speed 1 to 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 for garnish.
Please note that the turmeric will discolour your lid, however this will fade after a few washes.
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