SULAWESI QUINOA & SQUASH SOUP

I've just returned from a fab vegan cooking retreat in the beautiful Welsh countryside, run by my awesome cool dude pal Lee Watson of The Beach House Kitchen and author of my favourite vegan cookbook Peace & Parsnips!

The theme was recipes from around the world, focusing on Lees favourite places, and believe me he has been everywhere, cooking with locals and picking up tips, spices and recipes on his travels.

I am planning to share my favourites from the retreat but I'm heading off to The Lake District with Jenna today, sadly she is going to work in a beautiful vegetarian B & B, so I'll have to do all my own cooking!!

So since I came home I have made this delicious soup from Indonesia since I had all the ingredients to hand so I'm sharing this first!

This soup is packed with flavour from coconut, turmeric, ginger and basil and full of the most health giving ingredients quinoa, kale, squash and lentils! Its literally a meal in a bowl, packed with fibre, protein, antioxidants, minerals, vitamins and good fats!
Everything a body needs to stay healthy and it tastes amazing!!

This is definitely comfort food at its best, warming, nourishing and delicious! Just what we need more of as the weather changes and we head into autumn.

Although to be honest our weather is so bad that I make soups all year round!!
Soup is also very easy to digest and simple to make so another two reasons to make it! This one is also gluten free!

Anyway without further ado, here is the recipe....
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SULAWESI QUINOA & SQUASH SOUP

Ingredients

• 100g quinoa, rinsed 
• 100g red lentils (about half a cup)
• 50 - 100g coconut block or 1 can of coconut milk
• 250g diced butternut squash or sweet potatoes
• 1 red onion, finely diced
• 1/2 cup sweetcorn kernels (frozen is fine)
• 1 teaspoon ground turmeric
• 1/2 inch fresh ginger, grated or finely chopped
• freshly ground black pepper (to increase absorption of the turmeric)
• 1 tablespoon coconut or rapeseed oil
• 2 big handfuls of finely chopped kale or spinach
• 2 litres veggie stock (I use Kallo organic or Marigold Bouillon Powder)
• 1 handful of basil leaves to garnish

Method

1.  Heat the oil in a large pan and add the red onion, saute for a few minutes.
2. Rinse the quinoa well under running water in a sieve to remove the bitter saponin layer. You can substitute rice for a wee change.
3. Add the chopped ginger, turmeric, cubed squash, lentils, quinoa, coconut block or milk, stock & freshly ground black pepper. Bring to the boil then gently simmer for around 15 to 20 minutes until the squash is cooked.
4. Stir in the sweetcorn and chopped kale and simmer for another few minutes.
5. Stir in the  chopped basil leaves just before serving.

.......your health in your hands.....