Creamy broccoli soup with quinoa crunch
Ingredients
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1 tbsp extra virgin olive oil
1 leek, white part only, thinly sliced
2 celery stalks, trimmed and finely chopped
2 cloves garlic, crushed
1 large head broccoli, cut into florets
2 courgettes, chopped
1 large potato, chopped
750ml vegetable stock
Quinoa crunch
100g white quinoa, rinsed well
2 tbsp each, extra virgin olive oil,
sunflower seeds and coarsely chopped roasted almonds
1 tsp chilli flakes (optional)
2 cloves garlic, crushed
2 tbsp finely chopped parsley
Method
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Heat oil in a heavy-based saucepan over medium-high heat. Add leek and celery, stirring, for 3 mins or until softened. Add garlic; cook for 1 minute or until fragrant. Add vegetables, stock and 500ml water; bring to the boil. Reduce heat to low-medium; simmer until vegetables are tender. Remove soup from heat; cool slightly.
Meanwhile, make quinoa crunch: Cook rinsed quinoa following packet directions; drain. Heat oil in a medium frying pan over medium heat; add quinoa, sunflower seeds, almonds and chilli flakes, if desired. Cook, stirring, for 10 mins or until quinoa becomes golden. Add garlic and parsley; cook, stirring, for 1 minute or until fragrant. Transfer to a plate to cool until crisp.
Puree the soup. Season. Serve topped with quinoa crunch.
Serve with toasted sourdough drizzled with extra virgin olive oil.