Curried Mixed Sprouts & Quinoa Soup

Prep: 15 mins
Cook: 20 mins


1 tbs rice bran oil
1 tsp fennel seeds
1 tsp mustard seeds
1 onion (finely chopped)
2 garlic cloves (crushed)
2 tsp ginger (finely grated)
1 red chilli (seeds removed & finely chopped)
1/2 tsp ground turmeric
1/2 tsp curry powder
400g crunch combo sprouts
1/2 cup white quinoa (Brand: Macro)
500g ripe tomatoes (chopped)
1 red capsicum (chopped)
2 cups gluten-free (GV) reduced salt vegetable stock
1 cup coriander leaves (chopped) plus extra to serve
1/4 cup plain yogurt (to serve)

Curried Mixed Sprouts & Quinoa Soup


Step 1:
*  heat oil in large heavy based saucepan over medium heat
*  cook fennel and mustard seeds for 1 minute or until starting to POP
*  add onion, garlic, ginger, chilli, turmeric and curry powder
*  cook for 5 minutes or until onion is tender
*  add sprouts and quinoa, stirring for 1 minute to coat with spices

Step 2:
*  stir in tomato, capsicum, stock and 2 cups of water
*  bring to the boil, reducing heat to medium-low and simmer for 12 minutes or until sprouts are tender
*  stir in coriander and season to taste

Step 3:
*  to serve soup, scatter over extra coriander and top with yoghurt

Nutrition (per serve):
Protein: 18g
Fat: 9g
Sat. Fat: 2g
Carb: 34g
Sugar: 13g
Dietary Fibre: 14g
1480kJ / 355 Cals.


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