VEGAN QUINOATTO WITH KOHLRABI & LEEK SOUP
Ingredients
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FRESH
leek 1pc
potatoes 200g
kohlrabi 1/2
tomato 1pc
onion
garlic 5pcs
cabage 90g
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PROCESSED
bio soy milk 200ml
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DRY
quinoa 125g
caynne pepper
black pepper
chilli
kala namak
sea salt
bio coconut sugar
Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and put water to boil.
Cut the potatoes, red cabbage, kohlrabi, and sprinkle them
with salt. Chop the leek, chilli, garlic and onion. Then,
slice the tomato into halves and core it.
Add quinoa to the boiling water, lower the heat, and cook it.
Heat up oil in a tall pot, add the potatoes, 3/4 of the leek,
and stir-fry them. Then, add water, so the mixture is soaked in,
and cook on a low heat.
Preheat oil in a large pan, add the onion, red cabbage,
and kohlrabi. Top it off with chilli, garlic and coconut sugar.
Blend the leek and potatoes with coconut milk, then add
black pepper & kala namak.
Add rinsed quinoa to the pan, and pour sunflower seed oil over it.
Add fresh leek and tomatoes to the mixture, and stir them in
gently.
Pour tomato core over the ‘quinoatto' and mix it again.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
