Mushroom and cabbage quinoa soup.

a healthy take on ramen. only with a few delicious healthy ingredients it creates a light but filling healthy meal for any season of the year

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil water, rince of quinoa thoroughly, place quinoa in the boiling water, cook on a medium heat for 15 minutes. Once cooked strain and rince it under cold water. whilst cooking the quinoa start cutting and prepping your vegitables for the soup.

Step 2

Dice onion in small pieces, thinly slice the garlic, put a generous amount of olive in a hot pot, place diced onion and garlic into hot oil and Simmer until sethrough and glossy, dice up mushrooms into small sized cubes, place into pot and simmer for a further 5 minutes on a medium to high heath to brown the onion garlic and mushrooms, pour your 2 cups of hot water into a mixing jug and place stock pot inbto dissolve. Pour mixture into pot once the onions and mushrooms have browned nicely, cut cabbage into thin strips and place into pot, add soya sauce salt and pepper as well as the sheet of nori(tear into small pieces) and simmer on a low heat for 35 minutes. serve with bean sprouts and kimchi.