Recipe
Warming quinoa soup
At last! The soup season is back! This recipe contains everything that a good winter soup has to offer. Biotona Ginger is not only beneficial for your digestion, but also provides added vitality and helps to combat those seasonal energy dips. Biotona Curcuma supports efficient fat combustion and improves your body’s natural resistance. It is a warm and wonderful way to get through those cold and challenging winter days!
| Ingredients | |
|---|---|
| Olive oil | 1 tablespoon |
| Yellow onion, diced | 1 |
| Green celery stalk, diced | 2 |
| Carrot, peeled and chopped | 1 |
| Butternut squash, peeled, seeds removed, cubed | ½ |
| Water or unsalted veggie stock (or mix of both) | 6 cups (1200 ml) |
| Quinoa | ½ cup |
| Red split lentils | ½ cup |
| Celtic salt | 1 teaspoon |
| Kale, stems removed, chopped | 1 cup |
| Biotona Curcuma | 1 teaspoon |
| Biotona Ginger | 1 teaspoon |
| Necessities |
|---|
| Large cooking pot |
- Add olive oil, diced onion, celery and carrot to a large cooking pot. Cook over medium heat until onions become translucent (about 5 minutes), stirring occasionally.
- Add chopped butternut squash and continue cooking for 3 more minutes.
- Add water or veggie stock, quinoa, red split lentils and salt. Bring to a boil, cover with a lid, lower the heat and let simmer for 20 minutes.
- Add chopped kale and cook for 5 more minutes.
- Remove from heat, mix in Biotona Curcuma and Biotona Ginger. Taste and adjust salt if necessary.
- Transfer to bowls and serve. Store leftovers in the fridge for up to 2 days.
