Method
- Pre-soak quinoa for 1-2 hours. Rinse and set aside.
- Pre-heat oven to 150 °C. Line a large baking tray with olive oil and baking paper.
- Place the cauliflower and broccoli florets on the tray. Bake in the oven for 20 minutes or until soft.
- Meanwhile, cook quinoa in 2 cups of water in a saucepan. Bring to a boil then reduce to low heat (you can add a sprinkle of salt). Cover and cook for around 15 minutes until quinoa is fluffy. Set aside.
- Next, saute garlic, onion and leeks in a large soup pot. Add some water and simmer for around 10 minutes to increase flavour.
- Add celery, broccoli, cauliflower, thyme, parsley, bay leaves, salt and pepper to the soup pot. Add enough water to cover vegetables. Cover soup pot and put on low heat.
- Simmer for another 20 minutes, then squeeze lemon slices and add in the collagen peptides. Mix thoroughly until dissolved.
- Once the soup is cooked through and flavorsome, remove the lid and allow to cool for 10 minutes. Remove bay leaves prior to blending. Add quinoa and blend into a puree with a hand mixer.
- Serve warm and enjoy your skin-loving soup!
- **Tip: For extra creaminess, drizzle some coconut milk on top before serving.
Extra Notes
You can also use 1 cup of chicken bone broth as a substitute for collagen peptides.
