corn soup with tricolor quinoa and koriander
Serves: 4 • Preparation time: 35 minutes
100 grams Tricolor Quinoa
4 tablespoons olive oil
2 white onions, finely chopped
600 grams crispy corn kernels (tinned or cut fresh off the cob)
½ teaspoon ground cumin
1 litre vegetable stock
10 sprigs coriander, finely chopped
2 tablespoons chives, finely chopped
1 small red chilli pepper, finely chopped
Optional: 1 lime, cut into wedges
Extra equipment: hand blender
How to cook
Heat the oil in a large saucepan and sauté the onions for 10 minutes until translucent (do not brown), to give them a soft, sweet flavour.
Meanwhile, boil the Quinoa in plenty of water until tender, about 12 minutes. Pour off the cooking liquid.
Stir the corn and the cumin powder into the onions. Pour in the vegetable stock and bring the soup to the boil. Turn down the heat, and let the soup simmer gently for 15 minutes.
Use the hand blender to puree the corn soup, and season with salt and pepper. Stir the cooked Quinoa into the soup, reserving 4 tablespoons to garnish.
Ladle the soup into 4 deep bowls and garnish with the reserved Quinoa, coriander, chives and red chilli pepper. Serve with lime wedges.
Tip: for a surprising flavour, add 200 ml coconut milk to the soup while simmering.
Vegetable suggestion: stir a handful of baby spinach or rocket leaves into the soup immediately before serving.
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