Thus hubs has been struck down with ‘man flu’. Or so it seems. So in order to get him back on his feet as soon as possible – or at least attempt to – I’ve been focusing on veggie-rich meals. Lots of vitamins, and nutrients, and lots of garlic. One such meal – was this vegetable quinoa soup. Comprised literally with whatever vegetable I could find in the fridge, and pulled together with some herbs, stock and a secret ingredient….quinoa! A one pot meal – that successfully warmed us from the inside out. Full to the brim with tasty vegetables, bulked up with quinoa for some added protein. Served with a sprinkle of chopped parsley, but I think other fresh herbs would work just as nicely too. Vegetable quinoa soup (serves 3-4)

• 1 tbs olive oil
• 1 leek, sliced thinly
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 carrots, diced
• 2 celery sticks, diced
• 1/4 cauliflower – broken into small florets
• 1/4 pumpkin, peeled and cubed
• 2 cloves garlic
• 1 L vegetable or chicken stock
• 1/2 cup quinoa
• Water as required
• Fresh parsley, chopped, to serve

1. Heat oil in a large pot over a medium heat. Add the leek, garlic and spices – and heat, stirring, until the leek starts to soften.
2. Add the vegetables, and stir well to coat with the leek/spice mix.
3. Add the stock, and bring to a simmer. Reduce heat, cover, and cook for 20 minutes.
4. Add the quinoa, and cover. Cook for a further 15 minutes or until the quinoa is soft.  Add more water if the soup is too thick.
5. Ladle into serving bowls and top with a sprinkle of parsley.

What about you? Tried any new soup combinations lately?