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First course

Autumn quinoa soup with Fresco®

Ingredients for 4 people

  • 1 courgette
  • 2 carrots
  • 1 potato
  • 1 shallot
  • 700 gr of cabbage
  • 500 gr of chard
  • 500 gr of broccoli
  • 300 gr of quinoa
  • Extra virgin olive oil
  • Salt and pepper
Autumn quinoa soup with Fresco®

Times

  • Preparation time Average

Features

  • Autumn quinoa soup with Fresco®
    BLAST CHILLING
  • Autumn quinoa soup with Fresco®
    SHOCK FREEZING

Difficulty

  • Easy

Proceeding

STEP 1: Preparation
Chop the shallot and fry lightly in a pan with a drizzle of oil, then add the potato, carrots and courgette cut into cubes, the cabbage and chard cut into strips and the broccoli, cleaned and divided into florets.
STEP 2: Firing and finishing
Cover with hot water and run for 45/50 minutes over medium heat. Season with salt and pepper, when cooked, blend lightly with a blender (not completely). Meanwhile, in a separate pan, cook the quinoa and, when it is cooked, drain and add it to the vegetable soup.

Tips

Suggestions for blast chilling
You can prepare a large quantity, chop it down quickly with the function of blast chilling of Fresco® for 1 hour and keep it in the fridge for a whole week as just done.

Suggestions for shock freezing
You can also decide to freeze it with the freezing function of  Fresco® for about 2 hours, and then store it in the freezer for months. In this case you should divide it into single portions using convenient silicone muffin moulds so you will always have ready doses to thaw without wasted food.