Prep time - 10 minutes

Cook time - 30-40 minutes

Difficulty - Easy

Serves / makes - 2 large portions or 4 small portions

Ingredients

3 small red onions, finely sliced

125ml red wine

125ml balsamic vinegar

250ml water

750ml boiling water

1 teaspoon stock powder

Salt, to taste

1 garlic clove, minced

200g white quinoa

80g watercress

Ground white pepper, to taste

Equipment

Frying pan

Hand blender

Method

1. Put the onions, wine, balsamic vinegar and 250ml water in a frying pan. bring to the boil on a high heat then reduce to a medium heat.

2. Cook for 20 minutes until the onions are very soft and a little gooey. If the pan gets dry add small amounts of water to stop the onions from burning. Once they are cooked take them off the heat.

3. Put the 750ml boiling water, stock powder, salt, garlic and quinoa in a saucepan. Bring to the boil, then reduce to a simmer. Simmer for around 15 minutes, until the quinoa is very soft.

4. Add the watercress and blend with a hand blender until the soup is smooth. You may need to add more water if most of it evaporated whilst cooking the quinoa. Add as much or as little as you like, depending on how thick you want your soup to be. 

5. Taste the soup and add pepper and salt to taste. Cook on a low heat for 10 minutes until it is warmed through.

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