Serves: 2
Ingredients:
- 2 cups vegetable, chicken, or bone broth
- 1 small onion, finely chopped
- ½ cup chopped zucchini or pumpkin
- ½ cup mixed mushrooms (shiitake, button, brown)
- 1-2 garlic cloves, crushed
- ¼ cup cooked quinoa or sorghum
- 1 tsp grated ginger
- 1 tsp grated turmeric
- ½ tsp apple cider vinegar
- Extra virgin olive oil for cooking
Method:
- In a saucepan, heat a little olive oil. Cook the onion, mushrooms, zucchini, garlic, ginger, and turmeric for 10 minutes or until golden brown.
- Add the broth and cook for another 10-15 minutes until fully cooked.
- Blend until smooth, then stir in the cooked quinoa and vinegar before serving.
- Serve with fresh herbs and a drizzle of extra virgin olive oil.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
