Quinoa soup with autumn vegetables

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.

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.

Suggestions for blast chilling
You can prepare a large quantity, chop it down quickly with the function of blast chilling of Freddy for 60 minutes and keep it in the refrigerator for a whole week as just done.

Suggestions for shock freezing
You can also decide to freeze it with the shock freezing function of Freddy for about 120 minutes, 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.