Filter recipes
Leek and Quinoa Soup
tibits
Share the love
- Serves: 4
- Preparation: 5
- Cooking: 25
- Ready: 30
A flavoursome, nutrient-rich soup, which is quick and easy to prepare – from vegetarian restaurant tibits.
Ingredients
- 300 g potatoes
- 180 g parsnips
- 150 g leek
- 3 tablespoons rapeseed oil
- 40 g white quinoa
- 500 ml vegetable stock
- 300 ml soy or almond milk
- freshly ground white pepper
Method
Wash and peel potatoes and parsnips and chop into 1.5 cm dice. Wash the leek and chop into 1.5 cm squares.
Heat the oil in a cooking pot and briefly fry the quinoa and the vegetables. Add the vegetable stock and the soy milk and cook for 5 minutes. Turn down the heat and let simmer for another 15-20 minutes. Season to taste with white pepper.
Additional notes
Recipe courtesy of tibits
Recipe taken from tibits at home: stylish vegetarian cuisine. Price: £25, available to buy from www.tibits.co.uk and all good bookshops.
