Quinoa & vegetable soup with mint pesto
30 g, leaves picked
3 clove(s), crushed
Lemon Juice, Fresh
1 large, cut into 2cm pieces
1 medium, cut into 2cm pieces
2 stick(s), cut into 2cm pieces
1 bulb(s), cut into 2cm pieces
200 g, prepared, cut into 2cm pieces
55 g, rinsed
Vegetable stock cube(s)
1 cube(s), 750ml stock
250 g, florets
- 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.
- 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.
- 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.
- Ladle the soup into bowls and serve topped with the pesto.