Ingredients
- 15 ml (1 tablespoon) butter or olive oil
- 500 ml (2 cups) leeks (white and part green), washed and thinly sliced
- Salt
- 2 cloves fresh garlic, minced
- 5 ml (1 tsp.) turmeric
- 60 ml (1/4 cup) red quinoa, rinsed
- Ground pepper
- 1 liter (4 cups) sodium-reduced chicken broth
- 250 ml (1 cup) sweet potato flesh, cut into small cubes
- 15 ml (1 tablespoon) chopped flat-leaf parsley or chives
Preparation
- In a saucepan, melt the butter, add the leeks and a pinch of salt. Sweat gently for 2 minutes.
- Add garlic, turmeric and quinoa. Season with pepper. Mix well. Add chicken stock and cook, uncovered, for 5 minutes.
- Add sweet potatoes. Cook over low heat for 15 minutes. Add fresh herbs at the end of cooking. Check seasoning and serve hot.
- The soup can be stored in the refrigerator for 5 days and is easy to freeze.