If you're looking for a delicious, comforting and hearty soup recipe thats both gluten-free and grain-free, then this is the soup recipe for you.
Its loaded with meat and veggies, and is bulked even further with, quinoa.
Every mouthful is loaded with flavour, and is sure to satisfy your hunger.
The perfect warming soup, especially on a chilly autumn or winter day.
Soup is also great for meal-prep, which we love.
INGREDIENTS
500g Stewing Beef
1x large Onion - finely diced
5x large Cloves of Garlice - finely diced
1x small Red Chilli (optional) - finely diced
1x large Orange Sweet Potato - diced into 1cm cubes
2x large Carrots - quartered & finely diced
1x large Courgette - quartered and sliced
3x sticks of Celery - finely diced
200g of White Mushrooms - minced
2x large handfuls of Kale - roughly chopped
1x heaped cup of Quinoa - thoroughly rinsed
135g of Tomato Puree
3x heaped tsp of Garlic Powder
2x heaped tsp of Smoked Paprika
1x heaped tsp of Sweet Paprika
1x heaped tsp of Turmeric
1x tsp of Cayenne Pepper
1x Tbsp of Freshly diced Sage
1x tbsp of Fresh Thyme Leaves
2x Fresh Bay leaves
3x large pinches of Sea Salt & Cracked Black Pepper
Olive oil or Butter for cooking
2x litres of water or half water and half stock
METHOD
Preheat your oil in a large saucepan and once hot add in your meat and cook until browned.
Add in the onion, leek, garlic and chilli and fry until the onion is tender.
Add the carrots and sweet potato and thoroughly mix - reduce to a medium-low heat.
Add in the dried spices and stir ensuring everything is evenly coated.
Add the tomato puree and mix, along with a dash of water.
Add the rinsed Quinoa and then add the water, along with the fresh herbs.
Give everything a good stir, and bring to a slight simmer, before turning to a low heat.
Simmer for 20 minutes before adding in the mushrooms & courgette - stir.
10-minutes later add in the Kale.
Simmer until the carrots are tender.
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