Spinach, goats cheese and quinoa soup
200g purple sweet potato, or potato
½ cup cooked quinoa
4 garlic cloves
½ brown onion
2 tsp. coconut oil
2-3 cups chicken or vegetable stock
1 cup spinach
3 tbsp. soft goats cheese such as chevre
Salt and pepper, to taste
Prep. Time → 10 min
Cook Time → 20 min
1. Preheat the oven to 150°C.
Leaving the garlic cloves in their skin, place onto a baking tray and roast in the oven for 15mins.
Meanwhile, peel and chop the potato, and steam over boiling water until tender.
Finely chop the onion and put into a pot on medium heat with the coconut oil. Saute, stirring regularly, until tender.
Then, add the stock, cooked quinoa, salt and pepper to the pot, bringing up to the boil.
Add the steamed potato, roast garlic, and spinach and take off the heat.
In a high-powered blender, carefully pour the soup.
Add the goat’s cheese and blend until smooth.
Taste to see if it needs any more seasoning.
Enjoy hot or cold.
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