Yesterday, I made this tasty one pot meal aka soup. It is more of a stew then a soup. If you have leftovers, the quinoa & veggies will soak up nearly all the liquid ( Vegan & GF stock ) that is left & you need more extra hot stock if you want it to be a soup!!!! You must add 500 ml to 1000 ml of a hot vegan & Gf stock & reheat it all!! So, on day 2, I ate this like a stew & reheated it but my husband ate it cold because it was a hot sunny day! It was still damn tasty! MMM,…!
Recipe: For a whole lot of soup!
550 gr cleaned fennel, tubes & hard core removed, cut into bite-sized pieces ( weighted when cut up )
400 gr cleaned,peeled carrots, cut into rounds, each round about 0.5 to 1 cm thick ( weighted when peeled & cut up )
2 fat cloves of young garlic, peeled & finely cut up
150 gr rinsed, uncooked white normal quinoa
1500 ml of a hot vegan & Gf stock
4 heaped teaspoons of hotly spiced curry powder, divided into 2 heaped teaspoons + 2 heaped teaspoons
10 grins of finely milled black pepper + 8 grins of finely milled black pepper
1 teaspoon of Maldon sea salt, crushed in your hand
a fruity evoo
1. Take a large & deep cooking pot & heat up on high. When hot, add drizzles of a fruity evoo. Add garlic & fennel pieces. Add 2 heaped teaspoons of hot spiced curry powder & sauteé until browned a bit & fennel pieces are less raw & caramelized a bit. This will take about 10 minutes or more. Add the carrot rounds & sauté them too, for about 5 minutes. Now, add rest of the 2 heaped teaspoons of hot spiced curry powder & stir well. Pour that hot Vegan GF stock all over it & add the rinsed uncooked quinoa. I added 10 grins of finely milled black pepper. Stir everything well round in the pot. I lowered my heat to medium high. My quinoa needed 12 minutes of cooking. I cooked my soup, for about 15 minutes. Stir often. Lower your heat, if you need to. Taste after 15 minutes of cooking. My fennel was just right & my carrot rounds were just cooked through. My quinoa was also ready. Check the seasoning again. I added 8 grins of finely milled black pepper & 1 teaspoon of Maldon sea salt. Stir & taste again! You must taste the hot spiced curry, the fennel & the carrots. You will end up with a golden-yellow soup! I did not mix my soup!! If you want, you can add more hot stock, but I didn’t do that! I served it straight away & enjoy it with a loved one! 🙂 MMM!
♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!
Sophies Foodie Files
You might like: