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Sprout Online Cooking Class

Sprout Online is a digital cooking platform teaching people to cook quick, easy and healthy recipes at any time and in the comfort of their own home! Designed to be as close to their in-person classes as possible, Sprout Online recipes include demonstration videos to cook along with, just as if they were in your kitchen with you. Downloaded and viewed anywhere at any time, once a class is downloaded, it remains on your profile forever. So, if you love the recipes, you can refer to the videos as many times as you want!

“Our Sprout online classes are a great way for people to experience a little bit of Sprout in their own homes.” Callum Hann

Special Offer To ACH Group Community

SproutOnlineCookingClassOffer

Access FIVE free online cooking classes via the Sprout website https://sprout.edu.au/

Simply select a recipe at https://sprout.edu.au/sprout-at-home/buy-recipes add it to your cart and enter coupon code ACH100 at the checkout. Open to all ACH Group staff, customers and Good Lives magazine readers!

Valid until 30 October 2020. For full terms and conditions, click here to view.

Moroccan Quinoa Soup (Serves 4)

MorrocanQuinoaSoup

Ingredients

1 tablespoon olive oil

1 brown onion, diced

1 carrot, diced

1 celery stalk, diced

¼ butternut pumpkin, cut into 2cm cubes

4 garlic cloves, thinly sliced

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoon ground coriander

1L reduced-salt vegetable stock

400g tin chopped tomatoes

⅓ cup white quinoa

½ cup Greek yoghurt

¼ bunch coriander, leaves picked

4 thick slices whole meal bread

Method

  1. Heat oil in a large stock pot over medium heat. Cook onion, carrot and celery for 4-5 minutes or until softened. Add pumpkin, garlic, paprika, cumin and coriander and cook for a minute or until fragrant.
  2. Increase heat to high. Pour in vegetable stock and tomatoes and bring to the boil. Stir through quinoa. Reduce heat to medium low and simmer for 10-15 minutes or until pumpkin and quinoa are tender.
  3. Divide soup between serving bowls. Top with a dollop of yoghurt and garnish with coriander leaves. Serve with toasted bread.