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Photo of Quinoa and chunky vegetable soup with pistachio and mint pesto by WW

Quinoa and chunky vegetable soup with pistachio and mint pesto

5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
The classic vegetable soup is re-vamped with the addition of fluffy good-for-you quinoa. Plus, to give extra texture, we’ve created a crunchy, fresh and refreshing pesto to top the soup. Now there’s nothing left to do except enjoy!

Ingredients

Pistachios

20 g, (2tbs)

Fresh mint

½ cup(s), (25g)

Garlic

3 clove(s), crushed

Lemon juice

1 tbs

Olive oil

2 tbs

Brown onion

1 medium, cut into 2cm pieces

Carrot(s)

1 medium, cut into 2cm pieces

Celery

2 stick(s), cut into 2cm pieces

Fennel

1 baby, cut into 2cm pieces

Butternut pumpkin

200 g, peeled cut into 2cm pieces

Quinoa

⅓ cup(s), (55g) rinsed and drained

Salt reduced chicken stock

3 cup(s), (750ml)

Broccoli

250 g, cut into small florets

Instructions

  1. Using a food processor, process pistachio, mint and 1 garlic clove until finely chopped. Add lemon juice, 1½ tablespoons oil and 2 tablespoons water. Process to a chunky pesto-like consistency. Season.
  2. Heat remaining oil in a large saucepan over medium heat. Cook onion, carrot, celery and fennel, stirring, for 5 minutes or until softened. Add remaining garlic and cook, stirring, for 1 minute or until fragrant.
  3. Add pumpkin, quinoa, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until pumpkin is tender. Add broccoli for the last 3 minutes of cooking time or until just tender. Serve soup topped with pistachio pesto.

Notes

TIP: You can make the pesto shortly ahead of time and cover with plastic wrap to prevent it from discolouring.

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