Quinola, thyme and beetroot soup


Quinola, thyme and beetroot soup

Serves: 4


½ packet of pearl and black Express Quinoa from Quinola

1 tbsp olive oil

1 small onion, chopped

1 clove garlic, crushed

1 tsp fresh thyme leaves

2 bay leaves

½ tsp ground cumin

Splash of balsamic vinegar

1 large tomato, finely chopped

3 large pre-cooked beetroot, roughly chopped

1pt chicken stock

Juice from ½ lemon

Sea salt and black pepper, to taste

Natural yoghurt to garnish


Heat the olive oil in a large saucepan over medium heat and add the onion and stir until it softens. Now add the garlic and a splash of balsamic vinegar and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 mins. Add the ready-cooked Quinola chicken stock and the chopped beetroot. Bring to a boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.