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Carrot Leaf Soup with Quinoa Dumplings

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Soup While I was shopping for fruit and veg at a local farmers market, I came across some wonderful fresh carrots with their leaf tops intact, and bought 2 large bunches. When I got home and started putting things away, I couldn’t bring myself to throw away the carrot tops. So I decided to experiment and make carrot leaf soup.

Before I got too carried away, I conducted a little online research and found that carrot greens are high in vitamin K, which is absent from the carrot root itself. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. There is a whole lot more info on the benefits of chlorophyll here.

For the soup: 
1l of vegetable stock
2 tbsp olive oil
1 white onion
1 small red chilli
2 gloves of garlic
2 small carrots
1 large bunch of carrot tops
5 new potatoes
Salt and pepper to taste
Fresh carrot tops or parsley for garnish (optional)

Start by lightly browning the onions, chilli and garlic in olive oil. Add chopped carrots, potatoes and carrot tops and cover with vegetable stock. Simmer under a lid until all vegetables are soft for about 1 hour. Then let the soup cool a bit and puree. Season with salt and pepper to your liking.

For quinoa dumplings:
1 cup of chickpeas
1 cup of cooked quinoa
2 tbsp of olive oil
2 tbsp flour ( I used gluten free)
½ red onion fried in 3 tbsp of olive oil
Salt and pepper

Puree the chickpeas with fried onion, mix in quinoa and flour and season with salt and pepper. Form into little balls and let them firm up in the fridge for at least 30 minutes. Fry your dumplings in olive oil and add them to the soup before serving.


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