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
- 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.
- 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.
- Take saucepan off the heat and blend the soup until smooth. Season to taste.
- 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!