I am a sucker for a hearty soup and with winter fast approaching it definitely makes me want to start cooking them! I find them comforting, very filling and full of essential nutrients. My favourites are pumpkin soup and chicken and vegetable soup, but I think I now have a new favourite!
The spices provide this soup with a rich earthy flavour and when served with the guacamole, the lime really makes the flavours pop.
This soup is a great way to use up extra cooked quinoa. Quinoa is full of protein and has a low-GI which is beneficial in keeping blood sugar levels stable.
Lentil chickpea soup with quinoa, pumpkin and spinach
- 1 brown onion, peeled and finely diced
- 2 garlic cloves, finely sliced
- 1 TBSP fresh ginger, grated
- 1 TBSP macadamia oil
- 1 TBSP cumin
- 1 TBSP turmeric
- 1 TBSP dried coriander leaves
- 700g pumpkin, washed and diced
- 6 tomatoes, washed and diced
- 3 cups vegetable stock
- 1 can chickpeas, drained and washed
- 1 can green lentils, drained and washed
- 2 cups spinach leaves, washed
- 1 cup cooked quinoa
- Serve with guacamole
- Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add the garlic and ginger. Cook for 1 minute.
- Add cumin, turmeric and coriander and cook until fragrant, around 2 minutes.
- Add the pumpkin and stir to coat in spices.
- Stir in the vegetable stock and tomatoes and bring to the boil. Reduce heat and simmer for 15 minutes.
- Add chickpeas and lentils and cook for a further 5 minutes, or until pumpkin is soft.
- Take off the heat and stir in the spinach leaves and quinoa.
- Serve with guacamole and enjoy!
Do you have a favourite winter soup flavour?