Time for Soup...Shourba Ads and Quinoa Pumpkin Soup......My Contribution to the HEMC

Quinoa Pumpkin Soup with Basil Pesto Topping

Shourba Ads (Egypt)

This month Nike from Cocina con ängel is hosting the HEMC #50 which is soup. Thanks Nike for this brilliant topic!!

I have to admit that I was not very interested in soups until our arrival to Canada. Probably, the cold weather here has made us to make hot soups in winter, and cold soups in summer.

When we went to Egypt, we tried a tasty soup. I wrote the name, and as soon as we arrived home, I started to making it. I could not believe how easy it was.

Shourba Ads (Red Lentil Soup)

1 1/2 cups of red lentils

5 cups of meat, chicken or vegetable stock 

1 onion chopped

1 teaspoon of cumin (grinded)

Salt

Pepper

Lemon Juice (1/2 of a lemon)

Ta'leya

1 onion (sliced)

2 cloves of garlic (chopped)

1/4 cup Olive oil (more for topping)

Wash the lentils. Put the lentils and the onion in a pot with the stock, and bring it to boil. Cook it at low heat until they are tender (about 20 minutes).  Add cumin, salt, and pepper. Stir it, and add lemon juice.

To prepare Ta'leya

Heat the olive oil, and add the onion and garlic. Cook them until they are golden brown (we like them very brown with smoky flavour!!).

Serve the soup with Ta'leya on top, and olive oil for drizzle. Enjoy!!

Quinoa Pumpkin Soup with Basil Pesto Topping

I love Quinoa....I really do....Quinoa is present in some of our breakfast, lunch and dinner. It is an amazing seed!!

According to FAO, Quinoa provides 10 essential amino acids (including lysine for brain development), full of minerals and with a high protein content (about 14-18%). It is also gluten-free, and easy to digest.

Quinoa Pumpkin Soup with Basil Pesto Topping

1 cup of quinoa (I used pre-washed)

4 cups of vegetable stock or water

2 cups of pumpkin

1/2 onion (chopped)

2 garlic cloves (chopped)

Salt

Pepper

Oregano

Olive oil

Cook your quinoa in 2 cups of water or vegetable stock for 20 minutes, or until is done (you will see the seeds open). Set aside.

Bake the pumpkin in the oven for 30 minutes (you can cook it in water as well). In a pot, heat olive oil, and fry the onion, and garlic. Add the cooked pumpkin, and mush it. Add the remaining two cups of stock or water. Add the quinoa, and season it with salt, pepper, and oregano. Serve it with a spoon of basil pesto on top. Enjoy!!