Quinoa Soup
A vegetarian version of a traditional split pea soup with the added protein of quinoa
You will need:
1 cup yellow or green split peas
1/4 cup white quinoa grain
1 cup cooked channa or 1 can
1 onion
4 stalks chive/leeks
2 pimento peppers
1/2 thumb ginger (or ground)
1 thumb turmeric (or ground)
1 sweet potato (optional)
1 cup pumpkin or a medium piece
piece cabbage
¼ Eggplant
¼ head of broccoli
6-8 green beans
Ground turmeric and cumin
Dried Italian seasoning leaves
Pink/Sea Salt for taste
Coconut milk powder or ¼ cup liquid
Medium pot/soup pot
Method:
Soak peas for a half hour.
1 onion
4 stalks chive/leeks
2 pimento peppers
1/2 thumb ginger (or ground)
1 thumb turmeric (or ground)
1 sweet potato (optional)
1 cup pumpkin or a medium piece
piece cabbage
¼ Eggplant
¼ head of broccoli
6-8 green beans
Ground turmeric and cumin
Dried Italian seasoning leaves
Pink/Sea Salt for taste
Coconut milk powder or ¼ cup liquid
Medium pot/soup pot
Method:
Soak peas for a half hour.
Cook chickpeas from before or use 1 can.
Finely dice onion, chive/leeks and pimento. Grate garlic, turmeric and ginger.
Grate or cube pumpkin as you wish.
Chop into chunks the vegetables and potato.
Fill the pot three quarters way with water and allow to boil, add split peas and a pinch of salt and allow it to cook and swell.
When the peas are cooked, uncovered, then mash a little with a masher - but you want to keep the thick consistency of the peas instead of making it watery (if you are sick, let it become more liquid first).
Add more water again, making the pot three quarters full again. Add the freshly chopped seasonings (onion, pimento/pepper, garlic, chive, leeks), grated ginger and ground seasonings. Add the quinoa at this point. Also add four healthy dashes of coconut milk flour or add liquid. Cover and ensure the heat is low, but not too low – a slow bubble. If it bubbles over, leave a crack in the cover.
When the split peas and quinoa have cooked for another 10-15 minutes add the vegetables which have also been diced: eggplant, beans, broccoli, cabbage, and/or whatever else you desire in your soup.
Allow the vegetables to cook further for another 10 minutes.
Turn off, remove from burner and have the lid half off. Allow to cool considerably before tasting and adjusting the flavor, with more dashes of salt and ground seasonings, covered on low heat.
Allowing the soup to cool at least 45 minutes will thicken it also, which is necessary for the best consistency and flavour.
Finely dice onion, chive/leeks and pimento. Grate garlic, turmeric and ginger.
Grate or cube pumpkin as you wish.
Chop into chunks the vegetables and potato.
Fill the pot three quarters way with water and allow to boil, add split peas and a pinch of salt and allow it to cook and swell.
When the peas are cooked, uncovered, then mash a little with a masher - but you want to keep the thick consistency of the peas instead of making it watery (if you are sick, let it become more liquid first).
Add more water again, making the pot three quarters full again. Add the freshly chopped seasonings (onion, pimento/pepper, garlic, chive, leeks), grated ginger and ground seasonings. Add the quinoa at this point. Also add four healthy dashes of coconut milk flour or add liquid. Cover and ensure the heat is low, but not too low – a slow bubble. If it bubbles over, leave a crack in the cover.
When the split peas and quinoa have cooked for another 10-15 minutes add the vegetables which have also been diced: eggplant, beans, broccoli, cabbage, and/or whatever else you desire in your soup.
Allow the vegetables to cook further for another 10 minutes.
Turn off, remove from burner and have the lid half off. Allow to cool considerably before tasting and adjusting the flavor, with more dashes of salt and ground seasonings, covered on low heat.
Allowing the soup to cool at least 45 minutes will thicken it also, which is necessary for the best consistency and flavour.
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