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Photo of Spiced rice, quinoa and vegetable soup by WW

Spiced rice, quinoa and vegetable soup

Total Time
15 min
5 min
10 min



2 clove(s), crushed

Curry powder

3 tsp

Vegetable stock

4 cup(s), (1L), heated


2 cup(s), florets

Quick cup, brown rice and quinoa

250 g

Green shallot(s)

2 individual, thinly sliced

Vegetable slaw, without dressing

200 g, beetroot variety

Fresh coriander

½ cup(s), chopped

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook garlic and curry powder, stirring, for 1 minute or until fragrant.
  2. Add stock, cauliflower and 2 cups (500ml) boiling water and bring to the boil. Boil, covered, for 6 minutes. Add rice and quinoa and shallots and simmer, uncovered, for 2 minutes or until cauliflower is tender.
  3. Stir in beetroot slaw and ⅓ cup coriander and simmer for 1 minute. Season with salt and pepper. Combine yoghurt and remaining coriander in a small bowl. Serve soup topped with coriander yoghurt.


TIPS: • Place vegetable stock in a microwave-safe bowl and microwave on High (100%) for 2 minutes or until hot. • Beetroot slaw, sometimes called rainbow slaw, is a combination of shredded beetroot, broccoli stem and carrot. Find it in the fresh produce section of most supermarkets. • Add it: 200g shredded skinless lean cooked chicken breast in Step 3. • Swap it: Rice and quinoa for 400g can brown lentils (rinsed, drained).