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Spicy tomato, quinoa and vegetable soup

Spicy tomato, quinoa and vegetable soup

Total Time
40 min
15 min
25 min
Try this recipe to revolutionise the humble veggie soup… you’ll love it!


Olive oil

1 tbs

White onion

1 medium, finely chopped


1 medium, finely chopped


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)


30 g, rinsed, drained

Green string beans

150 g, cut into 2cm lengths

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

95 g


  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.


TIP: You can use ¼ cup couscous instead of quinoa in this recipe. You don’t need to rinse couscous, just cover with boiling water following packet instructions. Transport this soup in an airtight container and reheat in a microwave on high for 2 minutes.