Watercress quinoa soup with balsamic onions

This peppery soup is similar in texture to potage, soup with a base of potato. But as it uses quinoa instead of potato it is much healthier, not as heavy but just as filling.

This recipe makes 2 large portions or 4 small portions

3 small red onions, finely sliced

½ cup red wine

½ cup balsamic vinegar

1 cup water

3 cup boiling water

1 teaspoon stock powder

1 garlic clove, minced

80g watercress

¼ teaspoon ground white pepper

1 cup white quinoa

Put the onions, wine, balsamic vinegar and 1c water in a frying pan. bring to the boil on a high heat then reduce to a medium heat

Cook for 20 minutes until the onions are soft. If the pan gets dry add a little more water

Put the water, stock, salt, garlic and quinoa in a pan

Simmer for 15 minutes or until the quinoa is very soft

Add the watercress, blend with a hand blender

Add pepper and salt to taste

Cook on a low heat for 10 minutes

To serve put the soup in a bowl and gently place a large spoonful of onions on the top