Nutrition Spotlight
Winter soups are supposed to be comforting and heartwarming, rich in a variety of nutrients and, of course tasty. This soup is all of the above, and also, nutritionally balanced.
Quinoa is an ingredient with a unique texture that is light but also filling and satisfying at the same time. It’s also a very light, gluten-free grain that can be used in many recipes as an alternative source of carbohydrates.
The combination with leeks and feta cheese is simply delicious! But it also creates a highly nutritious soup, rich in protein, good fat and micronutrients. It is naturally gluten-free but, as always, if it is going to be consumed by someone with celiac disease, make sure you check the packages of all products for the appropriate labeling.
This recipe can also become vegan very easily. You just skip the feta cheese and the butter – you can replace it with more olive oil if you want. It is a simple, quick and easy recipe, made in just one pot, which will give you a highly nutritious meal in a short time.
Leek and Quinoa Soup
Equipment
- Medium saucepan
Ingredients
- 2 leeks
- 4 tbsp olive oil, extra virgin
- 1 tbsp butter
- 1 garlic clove, sliced
- 1 spring onion, chopped
- 4 cups vegetable stock
- 1 cup quinoa, washed and rinsed well
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
- ½ cup Greek feta cheese, crumbled
- Salt
Instructions
- Prepare the leeks. Cut off the ends keeping a little of the light green part, remove outer layers and wash them well. Slice them lengthwise in quarters and finely chop them.
- In a medium saucepan, heat the oil and butter in medium heat and when the butter melts add the garlic, spring onion and leeks. Move them around until they are well coated, reduce heat to low and let them sauté until they start softening, for 1-2 minutes.
- Slowly add the vegetable stock, increase heat to medium and let it come to a boil. Add the quinoa, slightly stir and let it cook for 15-20 minutes.
- Add the lemon juice, chopped parsley, salt and stir slightly. Remove from heat.
- Serve the soup topped with the crumbled feta cheese and freshly-ground pepper.