Believe me or not, but this black quinoa and sweet potato creamy soup is one of my best cooking creations ever! And can you imagine, that a year ago I didn’t even know what quinoa is? Well, I can’t believe it, because I love this little grain so much right now! It’s perfect to for adding some crunch, texture and protein to your vegetarian dishes, and it’s so easy to cook too.
I combined a comforting sweet potato pottage with black quinoa, chickpeas, spices and coconut milk for extra creaminess. Do you hear how yummy it is? And my four-year old asked me for seconds twice!
What you’ll need :
1 liter of vegetarian broth or a chicken broth
3 really big sweet potatoes
1 big carrot
1 teaspoon of freshly grounded cumin seeds
Salt & pepper
1/4 teaspoon grounded chilli (optional)
1 cup of cooked black quinoa
1 cup of chickpeas ( can be from a can)
1 can of coconut milk
Cut sweet potatoes and carrots in cubes, and cook in the broth. When veggies will be soft, add spices, and using a hand mixer mix them in to a pottage. Add quinoa, coconut milk and chickpeas. Let it simmer on a low heat.
Serve your quinoa and sweet potato creamy soup with loads of fresh cilantro, and enjoy!