For the preparation of the dukkah, toast the whole nut mixture in a frying pan, for about 3-5 minutes, then set aside.

Next in the same frying pan, toast the seeds with the cumin and coriander, for about 2 minutes, then set aside.

Partially grind the nuts with the seeds, salt, pepper, and cayenne pepper, to create an uneven mix.

For the preparation of the crispy quinoa, hydrate the quinoa, leave it in water for about 20 minutes, then rinse it twice or three times, and drain it very thoroughly.

In a frying pan with a drizzle of olive oil, cook the dried quinoa, stirring without stopping, for about 15 minutes or until it is golden and crisp.

For the soup, wash and prepare the vegetables. Put them in the Lékué's Steam Case with a little olive oil, season them and cook at full power for about 5 minutes or until they are tender.

Mix them in a blender and add water or vegetable stock until they reach a creamy consistency. Place dukkah mix ontop and enjoy!