MUSHROOM WITH RED QUINOA SOUP

WF  DF  GF  SF  VEG  VG    Serves 4

This soup screams love and attention like a big protective hug. Warming and hearty, the mushrooms and quinoa muddle together, combining earthy and bold to bring your soup bowl alive with outstanding flavours.

1 tablespoon cold-pressed extra virgin olive oil

1 brown onion, finely diced

2 garlic cloves, finely chopped

2 large carrots, diced

1 tablespoon chopped rosemary leaves

1 teaspoon Celtic sea salt

freshly ground black pepper

750 g (1 lb 10 oz) button mushrooms, sliced

1.25 litres (44 fl oz/5 cups) vegetable stock

2 tablespoons wheat-free tamari

1 tablespoon apple cider vinegar

2 tablespoons tomato passata (puréed tomatoes)

50 g (1¾ oz/¼ cup) red quinoa

2 tablespoons nutritional yeast flakes, to serve

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, rosemary and seasonings and sauté for 7 minutes, or until cooked through. Add the mushroom and cook for 5 minutes. Add the stock, tamari, apple cider vinegar, tomato passata and quinoa and cook for 20 minutes, or until the quinoa is soft.

Ladle into bowls and serve sprinkled with the nutritional yeast flakes.