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Corston Fields Farm Partnership

Corston Fields Farm

Corston

Bath

B&NE Somerset

BA2 9EZ

emily@bathfarmgirls.com

Tel: +447933832523

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Quinoa, spinach and potato soup 

It’s that time of year again where everyone’s looking at cleaning up their diets after an extended period of indulgence. This month is also veganuary and in honour of that I have created this hearty soup that’s filling and warming without feeling heavy or unhealthy. This recipe makes enough for 4-5 servings so is perfect for putting any left overs in the fridge (just add a touch more water when reheating). This recipe gives a good base to add whatever’s lying around in your fridge, vegetables such as peppers, leeks and kale make a good addition. Root vegetables such as parsnips, beetroots and turnip could also work in place or as well as the potato.

 

Ingredients

  • 1 tsp olive oil

  • 1 large onion

  • 2 cloves of garlic

  • ½ tsp ground turmeric

  • ½ tsp ground cumin

  • ½ tsp ground ginger

  • ½ tsp ground paprika

  • salt and pepper to taste

  • ½ cup lentils

  • ¾ cup Bath Farm Girls quinoa

  • 1 medium potato

  • 2 large handfuls of spinach

  • 6 cups of water

 

Method

  • Dice the onion and mince the garlic, fry off in the olive oil in a large saucepan

  • Peel and chop the potato into chunks and set aside

  • Add a splash of water to the pan and then add the spices, this will prevent them from burning

  • Add the potato, spinach, quinoa and lentils to the pan and then cover with the water, add seasoning

  • On a low heat allow the soup to simmer for 20-30 mins, making sure you stir it frequently to prevent the quinoa sticking to the bottom of the pan (if the soup is thickening quickly, add some extra water)

  • Serve with bread and spread of choice