Quinoa & vegetable soup with mint pesto
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
It might sound fancy, but homemade pesto is a doddle, and elevates this veggie soup to something special
Ingredients
Pistachios
20 g
Mint, Fresh
30 g, leaves picked
Garlic
3 clove(s), crushed
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
2 tablespoon(s)
Onion
1 large, cut into 2cm pieces
Carrots, raw
1 medium, cut into 2cm pieces
Celery, Raw
2 stick(s), cut into 2cm pieces
Fennel
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
Instructions
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.
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