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Moroccan quinoa soup (v, lf, gf))

A hearty soup that is almost thick enough to be called a stew; recommended with my savoury carrot hotcakes.
Vegan and low fat.
Serves 4 to 6.

Author: Adapted from the Moroccan quinoa soup in Adele McConnell's The Vegan Cookbook.

Original post (with pictures) here.

1 tsp olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1/2 zucchini (courgette), diced
1 parsnip, diced
1 carrot, diced
1-1/2 cups or 1 tin (375g) crushed tomatoes
1-1/2 cups or 1 tin (375g) white beans of choice (e.g., cannelloni beans)
1 tsp turmeric
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp mild paprika
1/2 cup uncooked quinoa
6 to 8 cups vegetable stock
1/2 bunch kale, roughly chopped
2 tsp lemon juice


1. In a large saucepan, heat the oil and saute the onion and garlic.
2. When the onion is golden, add the zucchini, parsnip, carrot, tomatoes, beans, spices, quinoa and stock. Bring to the boil, stir well, and then reduced heat and simmer, covered, for 15 minutes.
3. Add the kale and cook for a further 5 to 10 minutes over low heat, uncovered. Add the lemon juice just before serving.