Sweet potato soup with quinoa crunch
We’ll give this soup a crunch twist by using quinoa instead of croutons or seeds. You’ll give it that tasty bite by putting in the oven with olive oil, pistachios and za’atar.
Ingredients
100 gram quinoa1 handful pistachios
1 teaspoon za’atar
2 onions
2 cloves of garlic
2 centimeters ginger
1 kilo sweet potatoes
100 gram red lentils
2 vegetable stock cubes
2 big oranges
250 milliliter coconut milk
100 gram feta cheese
1 handful parsley
this recipe is 4-6 people
PREPARATION:
1) Cook the quinoa according to the package description and pre-heat the oven to 180 degrees.2) Cut the garlic, onion, ginger and sweet potato and fry with some olive oil in a soup pan for 5 minutes. Add the lentils and stir well.
3) Crumble the stock cubes over the pan and add the water. Cook the soup for 20-30 minutes.
4) Spread out the quinoa over a baking paper covered oven tray and sprinkle some olive oil and the za’atar over it. Put in the over for 20-30 minutes. De quinoa’s done when it starts to look a little brown.
5) Squeeze the oranges. Add the orange juice and the coconut milk to the soup. Blend the soup with a stick blender until smooth. Remove the quinoa crunch from the oven.
6) Serve the soup with some crumbled feta cheese, the quinoa crunch and parsley leaves.