Apple mango mousse with ladyfinger crumbs
Cut the mango in half and remove the flesh from the peel. Puree together with approx. 1 tbsp. water in a blender (alternatively use a hand blender). Pour the...
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Quinoa soup with spinach
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
293
Calories
38 g
Carbohydrates
12 g
Protein
8 g
Fat
Ingredients:
 | Olive oil | ¼ Teaspoon |
 | Celeriac (fresh) | 50 g |
 | Onion (fresh) | ⅜ (35 g) |
 | Quinoa | 50 g |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Lemon (fresh) | ⅛ (10 g) |
 | Vegetable broth | 125 ml |
 | Yogurt (1.5% fat, low fat) | 37 ½ g |
 | Spinach, leaf spinach (fresh) | 125 g |
 | Chili pepper, hot pepper (green, fresh) | 20 g |
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Preparation:
Step 1:
Prepare the quinoa as described on the package.
Step 2:
Meanwhile, wash the spinach and blanch in boiling water for 2-3 minutes. Then rinse in cold water and then puree dripping wet together with the lemon juice.
Step 3:
Peel and finely chop the celery, onions and garlic. Sauté in a pot with olive oil for 2-3 minutes. Deglaze with the vegetable stock, bring to the boil and simmer over medium heat for 10 minutes.
Step 4:
In the meantime, chop the chili peppers. Puree the soup with some of the quinoa and add the remaining quinoa and spinach puree to the soup and bring to a boil again. Season with salt and pepper and serve together with the yogurt and pepperoni.
Macronutrient distribution:
The recipe Quinoa soup with spinach is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Cutting board
Kitchen knife
Peeler
Pot
Stove
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