Quinoa and chunky vegetable soup with pistachio and mint pesto
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The classic vegetable soup is re-vamped with the addition of fluffy good-for-you quinoa. Plus, to give extra texture, we’ve created a crunchy, fresh and refreshing pesto to top the soup. Now there’s nothing left to do except enjoy!
Ingredients
Pistachios
20 g, (2tbs)
Fresh mint
½ cup(s), (25g)
Garlic
3 clove(s), crushed
Lemon juice
1 tbs
Olive oil
2 tbs
Brown onion
1 medium, cut into 2cm pieces
Carrot(s)
1 medium, cut into 2cm pieces
Celery
2 stick(s), cut into 2cm pieces
Fennel
1 baby, cut into 2cm pieces
Butternut pumpkin
200 g, peeled cut into 2cm pieces
Quinoa
⅓ cup(s), (55g) rinsed and drained
Salt reduced chicken stock
3 cup(s), (750ml)
Broccoli
250 g, cut into small florets
Instructions
1
Using a food processor, process pistachio, mint and 1 garlic clove until finely chopped. Add lemon juice, 1½ tablespoons oil and 2 tablespoons water. Process to a chunky pesto-like consistency. Season.
2
Heat remaining oil in a large saucepan over medium heat. Cook onion, carrot, celery and fennel, stirring, for 5 minutes or until softened. Add remaining garlic and cook, stirring, for 1 minute or until fragrant.
3
Add pumpkin, quinoa, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until pumpkin is tender. Add broccoli for the last 3 minutes of cooking time or until just tender. Serve soup topped with pistachio pesto.
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