Tried and tested by the whole family this gem of a soup by Donna Hay is suitable for any occasion.
1 cup (200g) quinoa
1 tbsp olive oil
200g speck, pancetta, thickly sliced (or I used bacon)
1 brown onion, peeled and chopped
2 cloves garlic, crushed
800g sweet potato (kumara), peeled and chopped
1 tsp dried chilli flakes
1.5 L (6 cups) chicken stock (or just use water as there is enough salt from the bacon)
2 cups + of baby spinach leaves
coriander leaves to serve
Soak the quinoa in 1½ cups (375ml) water for 15 minutes.
Drain and set aside.
Heat the oil in a saucepan over medium heat.
Add the speck and cook for 4 minutes or until golden.
Add the onion and garlic and cook for 4 minutes or until softened.
Add the sweet potato, chilli and stock, increase heat to high and bring to the boil.
Add the quinoa and cook for 15 minutes or until sweet potato is tender and quinoa is cooked.
Add the spinach leaves and stir to combine.
Top with coriander leaves to serve.
– Recipe and images by Donna Hay