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Photo of Quinoa, tomato and spring vegetable soup by WW

Quinoa, tomato and spring vegetable soup

5
5
3
SmartPoints® value per serving

Meal Items

olive oil

½ tsp

red onion

¼ medium, finely chopped

celery

½ individual, finely chopped

quinoa

⅛ cup(s), (20g) rinsed, drained

canned diced tomatoes

100 g

vegetable stock cube

¼ individual, reduced salt variety

snow peas

40 g, halved

sugar snap peas

40 g, halved

asparagus

¼ bunch(es), cut into 3cm lengths

fresh basil

2 tbs

99% fat-free plain yoghurt

1 tbs

wholemeal bread

1 slice(s), (1x35g slice)

Notes

Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add quinoa, rinsed and drained, tomato, crumbled stock cube and 1 1/4 cup water (310ml) and bring to the boil. Reduce heat and simmer, partially covered, for 10minutes or until quinoa is tender, adding a little more water if the soup is becoming too thick. Add snow peas, sugar snap peas, asparagus spears and simmer, covered, for 2–3 minutes or until vegetables are just tender. Season with pepper. Sprinkle soup with basil and serve with a dollop of yoghurt and bread.

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