Spiced chickpea, quinoa and vegetable soup

Recipes / Vegetarian

Is there anything better on a chilly day than a big bowl of soup The spices just melt into the pumpkin and cauliflower, making this a treat youll remember.

Recipe «Spiced chickpea, quinoa and vegetable soup» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 brown onion, halved, sliced, 1 carrot, halved, sliced, 1 celery stalk, sliced, 2 garlic cloves, crushed , 2 tsp curry powder, 2 tsp garam masala, 1 litre vegetable stock , 1/3 cup tricolour quinoa, rinsed, 1/2 small cauliflower, cut into small florets, 300g butternut pumpkin, cut into 1cm pieces, 300g can chickpeas, drained, rinsed, 1/2 cup plain Greek-style yoghurt, 2 tbsp chopped fresh coriander leaves, plus extra sprigs to serve, 2 tbsp pepitas, toasted.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 1 brown onion, halved, sliced 
  • 1 carrot, halved, sliced 
  • 1 celery stalk, sliced 
  • 2 garlic cloves, crushed 
  • 2 tsp curry powder 
  • 2 tsp garam masala 
  • 1 litre vegetable stock 
  • 1/3 cup tricolour quinoa, rinsed 
  • 1/2 small cauliflower, cut into small florets 
  • 300g butternut pumpkin, cut into 1cm pieces 
  • 300g can chickpeas, drained, rinsed 
  • 1/2 cup plain Greek-style yoghurt 
  • 2 tbsp chopped fresh coriander leaves, plus extra sprigs to serve 
  • 2 tbsp pepitas, toasted 

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder and garam masala. Cook, stirring, for 1 minute or until fragrant.
  2. Add stock and 2 cups of water. Bring to the boil. Stir in quinoa. Reduce heat to low. Simmer, covered, for 20 minutes. Add cauliflower, pumpkin and chickpeas. Simmer, covered, for 10 minutes or until vegetables are tender (see notes).
  3. Season with salt and pepper. Combine yoghurt and chopped coriander in a bowl. Serve soup topped with coriander yoghurt, pepitas and extra coriander sprigs.