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 (you’re 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
1 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.