Photo of Quinoa & vegetable soup with mint pesto by WW

Quinoa & vegetable soup with mint pesto

Points® value
Total Time
50 min
20 min
30 min
It might sound fancy, but homemade pesto is a doddle, and elevates this veggie soup to something special



20 g

Mint, Fresh

30 g, leaves picked


3 clove(s), crushed

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

2 tablespoon(s)


1 large, cut into 2cm pieces

Carrots, raw

1 medium, cut into 2cm pieces

Celery, Raw

2 stick(s), cut into 2cm pieces


1 individual, cut into 2cm pieces

Butternut Squash

200 g, prepared, cut into 2cm pieces

Quinoa, Dry

55 g, rinsed

Vegetable stock cube

1 cube(s), 750ml stock

Broccoli, raw

250 g, florets


  1. To make the pesto, put the pistachios, mint and one-third of the garlic in a mini food processor and blitz until finely chopped. Add the lemon juice, 1½ tbsp of the oil and 2 tbsp water, then blitz to a chunky paste. Season to taste.
  2. Heat the remaining oil in a large pan over a medium heat. Cook the onion, carrot, celery and fennel, stirring, for 5 minutes until softened. Add the remaining garlic and cook for 1 minute.
  3. Stir in the squash, quinoa, stock and 500ml water and bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes or until the squash is tender. Add the broccoli and cook for 3 minutes, or until just tender.
  4. Ladle the soup into bowls and serve topped with the pesto.


You can make the pesto ahead of time. Just cover with clingfilm and refrigerate to keep fresh.