High-protein quinoa and smoked red jalapeño soup
Peru
Prep: 5 minutes
Cook: 40 min
Difficulty: Easy
A thousand-flavour soup, Peru-style, to do you good!
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Ingredients
Metric
U.S.
To delight
2
people
1
onion
2
garlic cloves
1
carrot
1
càs
olive oil
1
càs
tomato purée
1
càc
cumin
1
càc
smoked chipotle powder (red jalapeño)
100
g
quinoa
150
g
dry green lentils
1
l
vegetable stock
salt & pepper
100
g
chickpeas
fresh spinach
1
càc
Alver World chlorella powder
½
lime
fresh coriander
Directions
Step 1
Finely chop the onion, garlic, and cut the carrot into dices.
Step 2
In a large pan heat the olive oil and sauté the onion and garlic for 4 to 5 minutes on medium heat.
Step 3
Add tomato paste, cumin and smoked red jalapeño (chipotle) powder, stir well and sauté for another 2 minutes.
Step 4
Add green peas, quinoa, carrot and pour in the broth. Bring to the boil, reduce to a simmer and partially cover for about 35 minutes, stirring regularly.
Step 5
Season to salt, then add in the chick peas, and a handful of fresh spinach. Cover to steam for a few minutes.
Step 6
Stir well, adding chlorella powder, the lime juice and chopped coriander. Serve immediately.
