Spicy tomato, quinoa and vegetable soup
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Try this recipe to revolutionise the humble veggie soup… you’ll love it!
Ingredients
Olive oil
1 tbs
White onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Shortcut bacon
125 g, finely chopped
Dried chilli flakes
½ tsp
Ground cumin
2 tsp
Orange sweet potato (kumara)
420 g, cut into 1cm pieces
Canned diced tomatoes
400 g
Chicken stock
3 cup(s), (750ml, salt reduced)
Quinoa
30 g, rinsed, drained
Green string beans
150 g, cut into 2cm lengths
99% fat-free, plain or natural yoghurt, unsweetened
95 g
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and bacon and cook, stirring, for 5 minutes or until golden. Add chilli and cumin and cook, stirring, for a further minute or until fragrant.
2
Add sweet potato, tomatoes, stock and quinoa. Bring to the boil. Reduce heat and simmer for 15 minutes or until potato and quinoa are tender. Add beans and cook for another 2 minutes or until tender. Season with salt and freshly ground black pepper, then serve topped with a dollop of low-fat natural yoghurt.
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