Name: Spinach and quinoa soup with yoghurt and pickled chillies
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 tsp ground coriander; 1 litre (4 cups) chicken stock; 900 gm (about 3 bunches) English spinach, trimmed and washed, plus extra baby leaves (optional) to serve; 80 gm white quinoa; To serve: natural yoghurt and pickled chillies

Spinach and quinoa soup with yoghurt and pickled chillies

Australian Gourmet Traveller recipe for spinach and quinoa soup with yoghurt and pickled chillies.

Ingredients

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 tsp ground coriander

1 litre (4 cups) chicken stock

900 gm (about 3 bunches) English spinach, trimmed and washed, plus extra baby leaves (optional) to serve

80 gm white quinoa

To serve: natural yoghurt and pickled chillies

Method

Main

1.Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-8 minutes). Add ground coriander and stir until fragrant (1 minute), then add chicken stock and bring to the boil. Add spinach, cover with a lid and simmer until spinach is tender (2-4 minutes). Transfer spinach in batches to a blender with 2 cups of stock and blend until smooth, adding extra stock if necessary.

2.Add quinoa to remaining stock, bring to the boil and cook until quinoa is tender (8-10 minutes), then add spinach mixture, stir to combine, and season to taste.

3.To serve, ladle soup into bowls, top with yoghurt, pickled chillies and extra baby spinach leaves. Serve hot.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin