Ingredients
-
For the soup
- 30 ml oil
- 3 garlic cloves, chopped
- 1 onion, chopped
- 1 sweet potato, diced (500 ml)
- 80 ml rinsed quinoa
- 10 ml turmeric
- 1 L vegetable stock
- 1 tin crushed tomatoes (796 ml)
- 750 ml kale
- 1 tin pulses (590 ml), rinsed
- 60 ml chopped parsley
-
For the grilled-cheese
- 8 slices St-Méthode Multigrain bread
- 37 ml softened butter
- 1 tbsp mushroom powder
- 180 g sliced Oka cheese
Preparation
In a large saucepan, heat the oil and sauté the garlic and onion for 2 minutes.
Add the sweet potato and cook for 5 minutes. Add the quinoa and turmeric, cook 1 minute.
Pour in the stock and tomatoes. Bring to a boil. Add the kale and pulses. Simmer 30 minutes.
Mix the butter with the mushroom powder. Spread on 4 slices of bread, add cheese and close the sandwiches. Butter the top.
Grill 2–3 minutes per side, then cut into small cubes.
Adjust the seasoning of the soup and serve with the grilled-cheese cubes.
*Recipe courtesy of Isabelle Huot, Doctor of Nutrition
Note: To reduce saturated fat, replace butter with extra virgin olive oil and choose cheese with under 20% fat.