Melissa’s Soup Toppings you’ll love

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  As a self-confessed soup lover, I am always looking for ways to add extra flavour, crunch and excitement to my soup. So here are 5 ways you can spruce up yours: 1. Halloumi Croutons:   not technically “croutons” as there’s no bread involved but these are delicious cubes of crispy fried halloumi. Simply chop, fry in a little butter or oil & cook to your desired crispiness.  Get the recipe. 2. Make a fridge raid herby drizzle:  Whizz up any herbs or left over salad leaves you’ve got that need some love with some olive oil, vinegar or lemon juice & a little salt in a blender & drizzle on.  Try this recipe. 3. Roast some veggies:  Depending on what soup you’re making, you might like to roast a little of what you’re using for ultimate texture & flavour on top. I love roasting kale or any discarded cauliflower leaves for extra crunch.  Try this. 4. A drizzle of olive oil/yoghurt/kefir:  I love adding extra swirls to my soups and particularly

Beetroot Quinoa Risotto

How To:

1. Ideally soak the quinoa overnight or for 8 hours in double the volume of filtered water with a pinch of salt. Drain and rinse thoroughly before cooking

2. Preheat oven to 200˚C/180˚C fan assisted/gas mark 5. Wash and quarter the beetroot. Roast for 30 – 40 mins until tender (we use a knife and fork to handle the beetroot to avoid pink fingers or wash your hands immediately to avoid a pink stain!)

3. Meanwhile, peel & finely dice the onion(s). Peel & finely chop, grate or crush 1 large or 2 smaller garlic cloves. Wash the thyme, pick the leaves off the stalks

4. Wash the celery. Finely dice it. Heat the butter in a pan over a medium heat. Add the onions and fry until softened for 8 mins, stirring occasionally

5. Add the garlic, thyme and celery to the pan. Fry for 30 secs. Add the quinoa. Squeeze in the juice from ½ the lemon. Add 600ml of water. Turn up the heat to bring to the boil, then turn down to a medium simmer. Leave to cook for 12 -15 mins until the quinoa is tender. Try a little and if not tender, leave it to cook for a few mins longer. Add more water where necessary to stop the quinoa drying out

6. Meanwhile, prepare the parsley oil by peeling 1 garlic clove, washing the parsley and putting them both in a blender. Squeeze in the juice from the other lemon half and blend everything together. Transfer to a small bowl for later, but don’t wash the blender out.

7. When the beetroot is tender, remove from the oven, leave until cool enough to handle, then peel off the skin as best you can (some skin is fine, be sure to get the knobbly harder ends off). Blend to a purée (in the same blender) with approx 4 tbsp or so of water, just enough to get it moving.

8. When the quinoa is cooked, stir through the beetroot purée. Season. Leave to simmer for 3-4 mins to warm it through, then turn off the heat. You might want to add another ladle or so of water if the risotto is getting dry as the quinoa will continue to suck up any liquid (it depends on your preference if you like your risottos a bit wetter or less so)

9. While the risotto simmers, crumble or chop the cheese. Gently fold it through the quinoa. Check the seasoning. Divide between two serving bowls. Serve each bowl with a drizzle of parsley and lemon oil.



source https://hemsleyandhemsley.com/recipe/beetroot-quinoa-risotto/

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