Andean quinoa soup with squash, broad beans and coriander

Ingredients

For 1 serving

• Quinoa50 g
• Pumpkin150 g
• Potatoes100 g
• Dried fava beans40 g
• Carrots60 g
• Onion50 g
• Garlic1 clove
• Cumin1 pinch
• Dried oregano1 pinch
• Vegetable broth600 ml
• Cilantro6 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: October – February

Method

1. The night before, soak the dried broad beans in plenty of cold water. When you're ready to cook, drain them, cover with fresh water and simmer over medium heat for 30 minutes, until tender; drain.
2. Meanwhile peel the squash, potatoes and carrots and cut them into roughly 1.5 cm dice; chop the onion and garlic. Rinse the quinoa well in a sieve to remove its bitterness. Heat the vegetable stock.
3. When the beans are nearly ready, heat the oil in a pan over medium heat and fry the onion and garlic with the cumin and oregano for 4 minutes, until the onion is translucent.
4. Add the squash, potatoes, carrots, quinoa, beans and hot stock; bring to the boil and cook over medium-low heat for 20 minutes, until the vegetables are tender and the quinoa shows its white tail. Adjust the salt.
5. Turn off the heat and finish with torn coriander.