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Homemade, Made Better: Easy VEGETARIAN Recipe For Kale, Quinoa And Pumpkin Soup

This tasty vegetarian soup is packed with antioxidants – keep a batch in the freezer for quick meals

When you want a great vegetarian food recipe, try this one by Aussie expat in Singapore Terri-Anne Leske. She believes that healthy food should taste good, and she also likes to experiment, so sometimes she used chicken stock as the base for this soup – it’s up to you. This vegetarian food recipe is also featured in her recipe book, Carrotsticks and Cravings. (P.S. She shares even more recipes here!)

Ingredients:

1 whole bulb of garlic
1 leek
3 litres salt-reduced vegetable stock (or chicken stock)
½ large butternut pumpkin
1 large head broccoli (2 cups, approximately)
4 large kale stalks
½ cup quinoa
8 stems flat leaf parsley
4 stems fresh thyme, or 1 tsp dried thyme
½ tsp cumin
200 grams fresh spinach leaves
Sea salt and pepper
Sourdough bread croutons
Optional: Parmesan cheese to serve

Method:

1. Pre-heat oven to 180ºC. Line a baking tray with baking paper.

2. Slice roots off garlic bulb, keeping cloves inside the skin. Wrap whole bulb in aluminium foil, and bake in the oven for 20 minutes.

3. Peel pumpkin and cut into cubes. Wash and chop broccoli into bite-sizes pieces. Wash kale leaves, fresh parsley and thyme. Cut away any hard parts of the stems and chop.

4. Chop roots off leek, and slice green and white stem into rings. In a large stockpot over Medium heat, gently cook or sauté chopped leek with some oil, until soft. It takes approximately 5 minutes.

4. Add chicken stock, peeled and cubed pumpkin, broccoli, kale leaves, quinoa, cumin, washed flat parsley and thyme.

5. On High heat, bring soup to a boil. Then reduce soup to Medium heat and cover, so soup is just barely bubbling.

6. Once garlic is roasted and soft, remove garlic cloves from skin. Add soft cloves to the soup. Cover and simmer soup for a further 45 minutes until pumpkin and quinoa are very soft. Remove soup from the heat. Season with salt and pepper.

7. Wash and chop fresh spinach leaves and add to soup. In a food processer or blender, blend soup in batches to make a thick, pureed soup.

8. Serve this vegetarian soup with a sprinkle of crunchy bead croutons and a swirl of chilli oil or a sprinkle of parmesan cheese.

By Terri-Anne Leske Sept 2017/ Recipe from Carrotsticks and Cravings / Last updated August 2021

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