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Beetroot and red cabbage soup with quinoa and feta

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This is a delicious, anti-oxidant rich soup. It is naturally sweet so goes well with the tart flavour of the feta cheese. The quinoa has been added as it is a great source of protein (especially for vegetarians) and will help balance your blood sugar levels.

Ingredients:             Serves 3-4

2 Tablespoon coconut oil

1 large onion, chopped

1 beetroot, peeled and chopped

100g red cabbage, chopped

1 litre vegetable stock

50 g dried cranberries

1 cup quinoa

pinch of sea salt

50g feta, crumbled

Method:

  1. Caramelise the onion in the oil, cooking on low for 10 minutes. Add the beetroot and cabbage and let the vegetables sweat for 5-6 minutes, partially covered. Stir occasionally.
  2. Add the stock, stir well and bring to the boil, then turn down the heat, add the cranberries, partially cover and simmer for 20 minutes, until the beetroot is soft.
  3. Take saucepan off the heat and blend the soup until smooth. Season to taste.
  4. To serve, add a couple of tablespoons of the cooked quinoa to the soup and a sprinkling of crumbled feta on top.

How to cook Quinoa:

Rinse the quinoa under cold running water to remove its bitter flavour. Tip into a saucepan and add double the amount of water (in this case 2 cups) with a pinch of salt. Place over a medium heat and bring to the boil. Reduce to a simmer for 15 minutes, or until tender and the liquid is absorbed. Then fluff with a fork. If there is any quinoa leftover, you can store it in the fridge and then simply add it to salads, soups and curries for an extra protein kick!

I hope you enjoy this recipe as much as I do!

Be well,

Nikki x

 

 

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