Ingredients
Quinoa and Vegetable Soup
- 1 tbsp coconut oil
- 1 Onion, peeled and halved
- 1 leek, roughly chopped
- 1 stalk celery, roughly chopped
- 2 cloves garlic, peeled
- 2 small carrots, roughly chopped, or 1 large
- 1/2 red capsicum, deseeded
- 1-2 red skin potatoes, peeled and halved
- 1/8 cabbage, coarsely chopped
- 1 Small piece of Pumpkin
- 5 sprigs parsley, leaves only
- 3 sprigs fresh coriander, leaves only
- 1 tsp ground cumin
- 80 grams quinoa, rinsed
- 600 grams water
- 1 tbsp TM Vegetable stock paste
- to taste Salt and pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place parsley and coriander leaves in mixing bowl. Chop 2 sec/speed 5. set aside
2. Place carrots, capsicum, potato, pumpkin and cabbage and chop 3-5 sec/speed 4,5. set aside.
3. Place onion, leek, celery and garlic in mixing bowl and chop 3 sec/ speed 5.
4. Add coconut oil and saute 3 min/ Varoma/ speed 1.
5. Add cumin and saute 1 min/Varoma/ speed 1.
6. Add reserved chopped vegetables (except coriander and parsley), water, stock paste and salt and pepper. Cook 8 min/100C/
"Counter-clockwise operation" /speed 1.7. Add Quinoa and cook 15-18 min/100C/
"Counter-clockwise operation" /
"Gentle stir setting" till vegetables are tender and quinoa cooked.8. Stir through the reserved parsley and coriander (3 sec/
"Counter-clockwise operation" /speed2).9. season with extra salt and pepper to taste
Quinoa and Vegetable Soup
Tip
* This recipe is based on a Donna Gates recipe and is suitable for those following the body ecology eating principles
* You can add other vegetables like sweet potato.
*Chop a quick coleslaw from your left over cabbage, carrot and coriander
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Easy to make and very versatile, as I didn't have all the vegetables required so swapped them for some others in the fridge. And easy way to use up leftover veggies at the end of the week.
Hearty, tasty veggie soup
Melinda Hutchison | Customer I
Didn't have pumpkin, cabbage or capsicum, but replaced with swede, turnip and parsnip. Turned out great! Easy and quick to make.
Only used 5og Quinoa.
I've just finished cooking this soup for lunch today, it's easy quick and delicious. I like the added nutritional boost from the quinoa. Thanks for another great recipe, this one is going into my collection.
This is a great, simple, tasty soup that we used for school lunch during the week - thanks!