Green Quinotto & Green Soup Recipe

Warming, gut-friendly and deeply nourishing — ideal for postpartum recovery.

Rooted in principles from Ayurveda and Traditional Chinese Medicine, this warming, fibre-rich green quinotto supports the body’s natural healing processes after birth. In Ayurveda, postpartum nourishment centres on rebuilding ojas (vital energy) through warm, easy-to-digest foods that ground and strengthen the body — exactly what this creamy, herb-infused dish offers.

Similarly, in TCM, green vegetables like broccoli and courgette help support Liver Qi, while warming ingredients like ginger and leek aid digestion and promote circulation, which is vital during postpartum recovery.

With a nod to the Mediterranean diet’s focus on fresh herbs, healthy fats, and seasonal produce, this green quinotto recipe is not only deeply nourishing but also restorative — helping to replenish depleted energy stores and gently support milk production.

Serves 3–4

Ingredients

Base Ingredients:

• 25g coconut oil

• 100g celery, finely chopped

• 1 courgette (approx. 225g), finely chopped

• ½ leek (approx. 125g), finely sliced

• 20g fresh ginger, chopped (about 1 thumb-sized piece)

• 12g garlic, minced (about 2–3 cloves)

• 125g broccoli, chopped into florets

Liquid & Herbs:

• 200ml coconut milk

• 8g fresh basil

• 500ml vegetable broth (for cooking quinoa)

• Juice of ½ lemon

• Small handful of fresh parsley, chopped

Greens & Toppings:

• 125g asparagus, finely chopped (reserve tips for garnish)

• 225g peas (fresh or frozen)

• 350g uncooked quinoa (yields approx. 750g cooked quinoa)

• ½ tbsp extra coconut milk (for topping)

• ½ tsp sumac (for garnish)

Method

1. Sauté the vegetables

In a large pan, heat the coconut oil over medium heat.Add the celery, courgette, leek, ginger, garlic, and broccoli.Sauté for 10–12 minutes, stirring occasionally, until softened.

2. Blend the green soup

Add the basil and coconut milk to the pan.Blend until smooth using a high-speed or stick blender.Adjust consistency with a little vegetable broth if needed.

3. Cook the quinoa

In a separate pan, cook the quinoa in vegetable broth according to packet instructions (about 15 minutes, or until light and fluffy).Drain any excess liquid and set aside.

4. Assemble the quinotto

Pour the blended green soup into the cooked quinoa and mix well.Stir in the chopped asparagus (reserving the tips) and peas.Add the parsley and lemon juice, and mix until well combined.

5. Serve & garnish

Serve warm, topped with a drizzle of coconut milk, a sprinkle of sumac, and the reserved asparagus tips.