Soup with boletus, quinoa, quail eggs and spinach

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Gorgeous, this is a very tasty recipe inspired by Kulaida soup from the Winter menu. I wanted to diversify it and I added a lot of greens (in my case spinach), because the greens and the vegetables are pure treasure: full of vitamins, minerals and fiber!

Eat every day lots of vegetables in different forms so you don’t get bored! Salads, soups, main dishes, smoothies …the list is huge 🙂

Products
for 2 large or 3 smaller portions 🙂
25 g dry boletus
500 g/ml water (for soaking the mushrooms)

25 g butter (ghee if you don’t eat dairy products)
30 g wholemeal flour (einkorn)
500 g/ml water (for making the sauce)
30 g quinoa (measured dry)
spinach (2-3 large handfuls, about 80-100 g, maybe more)
6 quail eggs

Method
Soak the dried boletus (or other type of dried mushrooms of your choice) in 500 ml water for at least one hour, preferably overnight. Using a saucepan, prepare béchamel sauce: melt the butter and add to it the flour and 500 ml of cold water, stirring constantly (the water must be cold to avoid lumps).
Then add the mushrooms and the water in which they were soaked, quinoa, salt and pepper. Boil the soup for about 20-30 minutes on low heat. During this time, boil and the quail eggs. Finely chop the spinach and add it to the soup at the end before removing it from the heat ( just the spinach to soften).
Serve the soup with the chopped boiled quail eggs. The soup would be very tasty as well served with sour cream or yogurt!
Bon Appetite!

Idea: this soup can be made in the same way with other types of mushrooms (instead of boletus) and sorrel (instead of spinach). It becomes divinely delicious! A small change in the products, a big difference in taste! Try it🙂

Approximate nutritional value for the whole soup according to cronometer.com
Kcal 476
Protein: 15.9 g
Carbohydrates: 40.5 g
Fat: 28.8 g

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