Save to your scrapbook
Eleanor Maidment’s super-green, coconut & quinoa soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Eleanor is the food editor of Waitrose Food magazine
50g Waitrose Duchy Organic British Quinoa
1½ tbsp Cooks’ Ingredients Organic Coconut Oil
Juice of ½ lime
2 Waitrose Duchy Organic Leeks, sliced
1 stick Waitrose Duchy Organic Celery, sliced
350g Waitrose Duchy Organic Broccoli, cut into small florets
500ml organic vegetable stock
200g frozen Waitrose Duchy Organic Garden Peas
20g pack dill, plus extra to garnish
3 tbsp non-dairy, unsweetened coconut milk yogurt (such as Coyo), plus extra to serve
1 avocado, sliced
1. Preheat the oven to 200°C, gas mark 6. Simmer the quinoa in boiling water for 12 minutes. Drain well then toss with ½ tbsp coconut oil and a little lime juice. Season, spread out on a baking tray and roast for 15-20 minutes, turning halfway through.
2. Meanwhile, heat the remaining 1 tbsp coconut oil in a large saucepan. Add the leeks, celery and a pinch of salt. Cover with a lid and sweat without colouring for 10 minutes, stirring occasionally. Tip in the broccoli and sauté for 8 minutes, then add the stock and 250ml water. Bring to the boil and simmer gently for 5 minutes. Stir in the peas, simmer for another 2 minutes, then set aside to cool for 10 minutes.
3. Whizz the soup in a blender with the dill, coconut milk yogurt and a splash more lime juice until smooth. Add a little water to loosen if needed. Serve in bowls topped with the quinoa, sliced avocado, extra dill and extra coconut yogurt.
Typical values per serving:
This recipe was first published in September 2017.