Spicy Tomato Quinoa and Coconut Soup
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.
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.