I can be little predicable when it comes to soup. Pumpkin is a family favourite, as is chicken or vegetable soup when there are sniffles in the household. Potato and leek is a regular go-to, as is tomato (with fond memories of childhood family lunches where the soup was mopped up with slices of freshly baked bread).
But a soup in a recent Woolworths (?) magazine caught my attention. Not only did it have one of my favourite ingredients (quinoa) it also included a packet of crunchy sprouts. Something I had never thought of including in a soup before!
The soup was flavoured with fennel and mustard seeds, along with garlic, ginger, turmeric and curry powder. Aside from the sprouts and quinoa, I also added zucchini, celery, carrot, tomatoes and capsicum. Served with a dollop of natural yoghurt and a sprinkle of coriander.
What a truly tasty and hearty meal this turned out to be! I loved the spiciness and the crunch of the sprouts, and we readily went back for seconds when our first bowls disappeared. A perfect little addition to our regular soup regime indeed.