I love a soup in the cold and dreary weather, and this is easy to make, tastes yum and is filling!
Carrots are full of beta-carotene which is good for the immune system and helps recovery after exercise. The quinoa helps make it more filling and adds protein and iron. Each portion is about 220kcal and 6g protein for those interested!
Ingredients (serves 2):
1tbsp olive or rapeseed oil
1 onion chopped
1 crushed garlic clove
3 carrots sliced
600ml / 1 pint of veg stock (2 tsp of veg bouillon)
1 bay leaf
Heat the oil in a large pan. Add the onion and garlic and fry for a few minutes.
Add the carrots and stir. Cook gently over a lowish heat for 5 mins, stirring occasionally.
Add the stock and bay leaf and bring to the boil.
Reduce to a simmer and leave for 15 mins until the vegetables are tender.
Meanwhile ook the quinoa according to the pack instructions.
Discard the bay leaf and liquidise using a blender (hand or normal).
Pour the soup into bowls and top with the quinoa.