Quinoa, tomato and spring vegetable soup

Total Time
Try quinoa in your next soup. Full of protein and fibre, it is a great addition nutritionally and its fluffy texture is a great pair with the crunchy greens.
  • olive oil
    2 tsp
  • red onion
    1 medium, finely chopped
  • celery
    3 individual, finely chopped
  • garlic
    2 clove(s), crushed
  • quinoa
    ½ cup(s), (85g) rinsed, drained
  • canned diced tomatoes
    400 g
  • vegetable stock cube
    1 individual, reduced salt, crumbled
  • snow peas
    150 g, halved
  • sugar snap peas
    150 g, halved
  • asparagus
    1 bunch(es), cut into 3cm lengths
  • fresh basil
    ¼ cup(s), leaves
  • 99% fat-free plain natural yoghurt
    ⅓ cup(s), (80g)
  • high fibre wholemeal bread
    4 slice(s), (4x35g slices)
  1. Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
  2. Add quinoa, tomatoes, stock cubes and 1.25 litres (5 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 12 minutes or until quinoa is tender, adding a little more water if soup is becoming too thick.
  3. Add snow peas, sugar snaps and asparagus and simmer, covered, for 2–3 minutes or until vegetables are just tender. Season with salt and pepper. Sprinkle soup with basil and serve with a dollop of yoghurt and bread.
TIP: It is important to rinse quinoa before cooking to remove any of the residual bitter saponin coating on the grain.

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