Hearty Quinoa and Pumpkin Soup

Here's a very easy and warming soup recipe for you:

Ingredients:

- 500g pumpkin

- 1 courgette/zucchini

- 1/2 leek

- 70g quinoa

- 30-40g fresh ginger

- 50g sunflower seeds

- a bunch of fresh sage leaves

- salt and spices to taste

- olive oil

Procedure

Prepare the vegetables into small cubes...because it's nice to eat tidily. I really don't like it when you get those soups (which do taste nice) but that have HUGE pieces of cabbage that splash all the way across your face and down your chin. It's hard to be lady-like. This is my capricorn coming out. I'm very precise with cutting my vegetables.

Heat some olive oil in a pot and add the leek and sage leaves. Add the sunflower seeds so that they may toast in the oil as well. Wait until the sage leaves have literally cooked in the oil, and the leek is golden brown.

Add the rest of the vegetables and cover with water. Bring to the boil, add salt and whatever spices you like (I personally like turmeric and a little chilli powder, especially for heating up if it's a cold winter's night).

In the mean time prepare the fresh ginger by cutting it into small small pieces. Once the soup has cooked (check the pumpkin, and you will know when it's ready), add the ginger, cover the pot with a lid, and just let it brew for another ten minutes.

It is then ready!