CREAMYBROCCOLISOUP
WITHQUINOACRUNCH
PREP+ COOKTIME 35 MINUTESSERVES 4
1 tablespoonextravirginoliveoil
1 leek,whitepartonly,slicedthinly
2 trimmedstickscelery,choppedfinely
2 clovesgarlic,crushed
1 largeheadbroccoli,cutintoflorets
2 zucchini,choppedcoarsely
1 largepotato,choppedcoarsely
3 cups(750ml)vegetable stock
QUINOACRUNCH
½cup(100g)whitequinoa,rinsedwell
2 tablespoons extra virgin olive oil
2 tablespoonssunflowerseeds
2 tablespoonscoarselychoppedroasted
almondsorpepitas
1 teaspoonchilliflakes(optional)
2 clovesgarlic,crushed
2 tablespoonsfinelychopped
flat-leafparsley1 Heatoilina largeheavy-based
saucepanovermedium-highheat.
Cookleekandcelery,stirring,for
3 minutesoruntilsoftened.Addgarlic;
cookfor1 minuteoruntilfragrant.
2 Addbroccoli,zucchini,potato,stock
and2 cups(500ml)water;bringtothe
boil.Reduceheattolow-medium;
simmer for 10 minutes or untilvegetablesaretender.Removesoup
fromheat;coolslightly.
3 Meanwhile,makequinoacrunch.
4 Blendorprocesssoupuntilsmooth.
Seasontotaste.
5 Servetoppedwithquinoa crunch.QUINOACRUNCH
Cookrinsedquinoafollowingpacket
directions;drain.Heatoilina medium
fryingpanovermediumheat;add
quinoa,sunflowerseeds,almondsand
chilliflakes.Cook,stirring,for 10
minutesoruntilquinoabecomesgolden.
Addgarlicandparsley;cook,stirring,
for1 minuteoruntilfragrant.Transfer
to a plate to cool; it will crisp as it cools.Test
KitchenNotes
Servewithchargrilled
ortoastedsourdough
drizzledwithextra
virginoliveoil.
Soupcanbemadeto
theendof step4 upto
2 daysin advanceand
refrigeratedin an
airtightcontainer.
Totransport,divide
soupamongairtight
containersandpack
quinoacrunch
separately.Refrigerate
untilreadyto serve.
Reheatin a microwave;
topwithquinoajust
before serving.AWW FOOD•ISSUE FIFTY EIGHT 103
Light Lunchbox Soups