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Quinola, thyme and beetroot soup

# Starter
# Vegetarian
Ingredients
  • 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

PREPARATION

Serves: 4

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.

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