Watercress Quinoa Soup
“This peppery soup is similar in texture to potage, soup with a base of potato. But as it uses quinoa instead of potato it is much healthier, not as heavy but just as filling. ”
Prep time - 10 minutes
Cook time - 30-40 minutes
Difficulty - Easy
Serves / makes - 2 large portions or 4 small portions
Ingredients
3 small red onions, finely sliced
125ml red wine
125ml balsamic vinegar
250ml water
750ml boiling water
1 teaspoon stock powder
Salt, to taste
1 garlic clove, minced
200g white quinoa
80g watercress
Ground white pepper, to taste
Equipment
Frying pan
Hand blender
Method
Put the onions, wine, balsamic vinegar and 250ml water in a frying pan. bring to the boil on a high heat then reduce to a medium heat.
Cook for 20 minutes until the onions are very soft and a little gooey. If the pan gets dry add small amounts of water to stop the onions from burning. Once they are cooked take them off the heat.
Put the 750ml boiling water, stock powder, salt, garlic and quinoa in a saucepan. Bring to the boil, then reduce to a simmer. Simmer for around 15 minutes, until the quinoa is very soft.
Add the watercress and blend with a hand blender until the soup is smooth. You may need to add more water if most of it evaporated whilst cooking the quinoa. Add as much or as little as you like, depending on how thick you want your soup to be.
Taste the soup and add pepper and salt to taste. Cook on a low heat for 10 minutes until it is warmed through.
To serve put the soup in a bowl and gently place a large spoonful of onions on the top.
Watercress Quinoa Soup
Ingredients
- 3 small red onions, finely sliced
- 125ml red wine
- 125ml balsamic vinegar
- 250ml water
- 750ml boiling water
- 1 teaspoon stock powder
- Salt, to taste
- 1 garlic clove, minced
- 200g white quinoa
- 80g watercress
- Ground white pepper, to taste
Method
- Put the onions, wine, balsamic vinegar and 250ml water in a frying pan. bring to the boil on a high heat then reduce to a medium heat.
- Cook for 20 minutes until the onions are very soft and a little gooey. If the pan gets dry add small amounts of water to stop the onions from burning. Once they are cooked take them off the heat.
- Put the 750ml boiling water, stock powder, salt, garlic and quinoa in a saucepan. Bring to the boil, then reduce to a simmer. Simmer for around 15 minutes, until the quinoa is very soft.
- Add the watercress and blend with a hand blender until the soup is smooth. You may need to add more water if most of it evaporated whilst cooking the quinoa. Add as much or as little as you like, depending on how thick you want your soup to be.
- Taste the soup and add pepper and salt to taste. Cook on a low heat for 10 minutes until it is warmed through.
- To serve put the soup in a bowl and gently place a large spoonful of onions on the top.
Notes:
Equipment
Frying pan
Hand blender