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Ready-cooked or leftover quinoa can easily add bulk to a soup.

Warm aromatic flavours make a satisfying bowlful.

Thai Style Quinoa Soup - Recipe

  • Medium-hot spiced curry with coconut milk.
  • Quick to make on the hob on in a soup maker.
  • Makes enough for 3-4 generous servings.

Ingredients (Healthy Supplies)

  Cumin Powder 100g (Hampshire Foods)
½ tsp ground cumin

  Hampshire Foods Coriander Powder 100g
½ tsp ground coriander

  Lemon Grass Powder 50g Hampshire Foods
½ tsp lemon grass powder

  Hampshire Foods Cayenne Pepper 100g
¼ tsp cayenne pepper

  Vegetable Stock Cubes, Yeast Free 66g (Kallo)
½ a vegetable stock cube dissolved in 250ml of hot water.

  Biona Light Organic Coconut Milk 400ml
400ml (1 tin) half-fat coconut milk

  Organic Red Split Lentils 1kg Infinity Foods
50g red split lentils

  Express Quinoa - White & Red 250g (Quinola)
2 pouches of ready-cooked red and white quinoa.

Other Ingredients

  • 1 small red pepper, de-seeded and roughly chopped.
  • 2 banana shallots, finely chopped.
  • 1 large carrot, roughly chopped.
  • 2 cloves of garlic, finely chopped
  • 2 large orange fleshed sweet potatoes, peeled and chopped into chunks.
  • 1 bunch of fresh coriander leaves.
  • 4 frozen pollock or coley fish steaks around 130g each.
  • 1 2cm³ piece of fresh, peeled root ginger.
  • 2 celery sticks finely sliced.

Method

  1. In a sauté pan or soup maker (with a heat plate), gently fry-off the shallots, garlic and celery for a few minutes until they are lightly coloured.
  2. Pour in the vegetable stock, then add the cumin powder, coriander powder, lemon grass powder, cayenne pepper and root ginger. Stir. Bring to a gentle bubble.
  3. Add the red lentils, carrots and the sweet potatoes into the pan/jug, followed by the whole tin of coconut milk. Mix the ingredients well.
  4. Bring to a more vigorous bubble and allow to simmer for 15-20 minutes.
  5. At the end of this time check that the sweet potatoes are nearly cooked and add the chopped red pepper.
  6. Simmer gently for a further 10 minutes.
  7. In the meantime, cook/steam the coley/pollock pieces (we used a microwave) and then flake the fish with the back of a fork into bite-sized pieces.
  8. If you are using a soup maker you can then blend the finished soup to the consistency you prefer. If you are making the soup on the hob you can remove it from the heat and mash or liquidise.
  9. Heat the two pouches of Express Quinoa.
  10. Set out 3-4 deep noodle/soup bowls and spoon in some hot quinoa into each. Fill up with your finished soup and sprinkle flakes of fish on top.
  11. Finally garnish with chopped, fresh coriander and serve.
Vegetarian Option: This soup works well without the fish too, if you are fully vegetarian!


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