Sweet potato soup with quinoa and spinach

Name: Sweet potato soup with quinoa and spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Garlic clove; 2 Onions; 400 g Sweet potatoes; 20 g fresh ginger; 1 red chilli pepper; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Sugar; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Quinoa; 80 g leaf spinach

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Garlic clove
2 Onions
400 g Sweet potatoes
20 g fresh ginger
1 red chilli pepper
2 TABLESPOONS Sunflower oil
1 TABLESPOON Sugar
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Quinoa
80 g leaf spinach

Directions

1
Wash the quinoa and cook in 400 ml of boiling salted water for 7-10 minutes. Remove from the heat and leave to swell for about 15 minutes, drain. Peel and finely chop the garlic. Meanwhile peel and chop the onions.
2
Peel, wash and dice the potatoes. Peel ginger and chop finely. Wash chilli and cut into rings.
3
Heat oil in a pot, fry garlic, onions, ginger, chilli and potatoes for about 3 minutes, dust with sugar and caramelize. Deglaze with broth and simmer for about 20 minutes, season with salt and pepper.
4
Wash the spinach and shake dry. Add the quinoa and spinach to the soup shortly before the end of cooking time and serve in cups.