Quinoa & vegetable soup

This is a great sources of protein and fibre! I prepare beans and pulses in bulk from dried that I’ve soaked, cooked and sometimes frozen in batches, although as the recipes suggests, you can use tinned butter beans. You can peel the sweet potato if you like but I give it a good scrub and leave the skin on.

It’s about 10 minutes to prepare, and 30-40 minutes to cook. This recipes serves about 8 but of course you can adapt to make more or less.

 

Ingredients

  • Cooking oil spray

  • 3 carrots, chopped

  • 1 onion, chopped

  • 3 celery sticks, chopped

  • 3-5 garlic cloves, chopped or crushed

  • 350g sweet potatoes, diced

  • 500ml reduced-salt vegetable stock

  • 680g jar passata

  • 2tsp dried mixed herbs

  • 2 x 400g tins butter beans in water, drained (or pre-prepared from dried)

  • 200g quinoa 

  • 300g savoy cabbage, shredded

Steps

  • Spray a large non-stick saucepan with a little oil and put it over a medium heat. Add the carrots, onion, celery and garlic and cook for 5 min or until softened. Add the sweet potatoes and cook for another 5 min

 

  • Add 1.25 litres water to the pan with the stock, passata and mixed herbs. Bring to the boil, then reduce the heat to low and simmer, covered, for 5 min

 

  • Add the butter beans and quinoa to the pan. Gently simmer, uncovered, for 20 min, adding the cabbage to the pan for the final 5 min of cooking. Serve in bowls, sprinkled with ground black pepper.

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