1-2
3 tbsp
0,4 cm
2–3 leaf
1 tbsp
little
3-4 dl
- Chop ginger into small pieces or round thin slices, place with sage leaves and sesame oil in the pressure cooker and fry on low heat until golden (don't close lid).
- In the meantime, clean and chop the broccoli stalk roughly into large pieces (depending on the size, you’ll need two stems, or also use some florets). We will have to fish them out the broth to mix it later, so don’t cut them too small.
- Add them directly to the fried spices in the pressure cooker, add water, the quinoa and salt. Close lid and cook under pressure for about 10 min.
- Open pressure cooker according to manufacturer's instructions.
- Fish out the broccoli and add it into a blender. As well, add as much of the broth as possible. Mix on high volume until creamy. Add water as needed, according to desired liquidity-texture. Now stir it back into the solid quinoa-sage-ginger in the pan.
- Pour the soup into the serving plate/bowl. Ready to eat.
How
to
to