Leek and Quinoa Soup
A flavoursome, nutrient-rich soup, which is quick and easy to prepare – from vegetarian restaurant tibits.
Wash and peel potatoes and parsnips and chop into 1.5 cm dice. Wash the leek and chop into 1.5 cm squares.
Heat the oil in a cooking pot and briefly fry the quinoa and the vegetables. Add the vegetable stock and the soy milk and cook for 5 minutes. Turn down the heat and let simmer for another 15-20 minutes. Season to taste with white pepper.