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 oil2 tsp
red onion1 medium, finely chopped
celery3 individual, finely chopped
garlic2 clove(s), crushed
quinoa½ cup(s), (85g) rinsed, drained
canned diced tomatoes400 g
vegetable stock cube1 individual, reduced salt, crumbled
snow peas150 g, halved
sugar snap peas150 g, halved
asparagus1 bunch(es), cut into 3cm lengths
fresh basil¼ cup(s), leaves
99% fat-free plain natural yoghurt⅓ cup(s), (80g)
high fibre wholemeal bread4 slice(s), (4x35g slices)
- 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.
- 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.
- 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.