Spicy Tomato Quinoa and Coconut Soup

 

INTRODUCTION

This is such a tasty soup - its more of a meal really as its so filling! It's completely balanced also with the inclusion of the protein-rich quinoa & healthy fats in the avocado.

Quinoa is a great wheat free, gluten free grain, high in magnesium, protein & iron, making it an excellent protein source for vegans.

Add the grilled halloumi on top for an additional flavour boost.

INGREDIENTS

  • 800g cherry tomatoes
  • 1 can of organic coconut milk (biona)
  • 180g quinoa
  • 2 Tbsp coconut oil
  • 2 onions finely chopped
  • 4 tsp of curry powder
  • 1 tsp of ground cumin
  • 1/2 tsp of chilli flakes
  • 2 slices of halloumi per person
  • 1 ripe avocado sliced
  • freshly chopped parsley

METHOD

Preheat the oven to 180*C & roast the cherry tomatoes until they are juicy. 

Boil the Quinoa in water for about 10 mins until the seeds have popped. Drain & set aside when done

At the same time, fry the onion in the oil until soft and golden. Add the curry powder, cumin & chilli & stir for 2 mins. Remove from the hob & set aside.

When the tomatoes are done, place them in a blender with the onions & spices & pulse gently to liquidize, adding the coconut milk as you go. 

Return the soup to the hob to warm through & season to taste. 

Meanwhile, gently fry the halloumi in a tiny amount of coconut oil until browned. Slice the avocado.

You can either, add the quinoa to the blender with the rest of the mix & blend until smooth or place a heaped spoon of quinoa in the bottom of each bowl & ladle the soup on top. Serve with the grilled halloumi, avocado, fresh parsley, salt & pepper.