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Spinach and quinoa soup with yoghurt and pickled chillies


This soup is a healthy midweek option and any leftovers taste even better the next day as a workday lunch.

You'll need

2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1 tsp ground coriander 1 litre (4 cups) chicken stock 900 gm (about 3 bunches) English spinach, trimmed and washed, plus extra baby leaves (optional) to serve 80 gm white quinoa To serve: natural yoghurt and pickled chillies

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-8 minutes). Add ground coriander and stir until fragrant (1 minute), then add chicken stock and bring to the boil. Add spinach, cover with a lid and simmer until spinach is tender (2-4 minutes). Transfer spinach in batches to a blender with 2 cups of stock and blend until smooth, adding extra stock if necessary.
  • 02
  • Add quinoa to remaining stock, bring to the boil and cook until quinoa is tender (8-10 minutes), then add spinach mixture, stir to combine, and season to taste.
  • 03
  • To serve, ladle soup into bowls, top with yoghurt, pickled chillies and extra baby spinach leaves. Serve hot.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 4 people

Featured in

Sep 2014

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