This hearty soup will warm the cockles of your heart on a winter’s day but is equally delicious in any season. 


The inclusion of quinoa gives it a protein balance making it a rounded meal. Serve with fresh salad leaves or spinach drizzled with olive oil. 

Sweetcorn And Quinoa Chowder  

– Serves 2-3 (youre likely to want seconds!) 

1 tsp Olive Oil 

1 large Onion chopped 

2 cloves Garlic chopped 

1/2 cup Quinoa 

3 cups Sweetcorn (frozen) 

4 cups Vegetable Stock 

Bay leaf 

1 tsp ground Coriander  

1/2 tsp Salt 

2 cups Almond / Oat Milk 

1/2 cup diced Red Pepper 

2 tbsp Fresh or Dried Coriander chopped 

1/2 tsp Cayenne Pepper 

Black pepper to season 


Fry onion for about 2 minutes in oil 

Add garlic, quinoa & corn and simmer for 3 minutes 

Add vegetable stock, cayenne pepper, bay leaf, ground coriander and salt and boil for 25 minutes 

Add milk, pepper, and coriander and simmer for 5 minutes  

Serve to garnish with coriander.