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Leek and Quinoa Soup

  • Serves: 4
  • Preparation: 5
  • Cooking: 25
  • Ready: 30

A flavoursome, nutrient-rich soup, which is quick and easy to prepare – from vegetarian restaurant tibits.


  • 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


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.


Additonal notes

Recipe courtesy of tibits

Recipe taken from tibits at home: stylish vegetarian cuisine. Price: £25, available to buy from and all good bookshops.

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