Quinoa, tomato and spring vegetable soup

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.