Quinoa and Pumpkin Soup

Ingredients

• quinoa — 200 g
• onion — 1 (diced)
• pumpkin — 600 g (diced)
• leek — 1/2 (diced)
• fennel bulb — 1/2 (cut into thin strips)
• virgin olive oil — 1 tbsp (plus a little for the fennel)
• jalapeno chilli — 1/2 tsp
• fresh dill (to garnish)
• salt (a pinch, for the fennel)
• water (enough to cover)
• plain yogurt (optional, to garnish)

Method

1. Dice the onion, leek and pumpkin.
2. Rinse the quinoa and stir it in a tablespoon of hot olive oil for about a minute.
3. Add the onion, leek and pumpkin and pour in enough water to cover.
4. Bring to a boil, then simmer on the lowest heat for 15 minutes, adding water if it gets too thick. Stir in the chilli a couple of minutes before you switch off.
5. Blend until smooth, keeping it pourable rather than thick.
6. Fry the fennel strips in a little olive oil with a pinch of salt until golden.
7. Ladle out the soup, top each bowl with fennel and dill, and add a spoon of yogurt if you like.