Ok, Ok. I know this is my second soup post in a row.
But as Winter has well and truly arrived, we are all craving meals that will warm us from the inside out. So much so, that I find myself making a batch of homemade soup most weeks. Perfect for lunch, and dinner – and generally with enough yield for us to tuck some away in the freezer for an easy meal at a later date too.
This particular soup turned out to be rather lovely indeed. Packed with vegetables, beans and quinoa, and flavoured with tomatoes and lots of fresh parsley – well it was full of nutrition and, most importantly, flavour!
Actually, I think I might make another batch today!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 brown onion diced
- 1 carrot diced
- 1 celery stick diced
- 2 cloves garlic crushed
- 1 litre vegetable stock
- 400 g tinned tomatoes crushed
- 1/2 cup quinoa
- 400 g tinned cannelini beans drained and rinsed
- fresh parsley to serve
Ingredients
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Instructions
- Heat a little olive oil in a large pot, and sautee the onion, carrot, celery and garlic for 5 minutes - or until starting to soften.
- Add the vegetable stock and tomatoes, and stir to combine.
- Add the quinoa, and simmer gently for 15 minutes - stirring occasionally.
- Add the beans, and more water (if the soup is too thick). Season to taste.
- Divide among serving bowls and top with fresh parsley.
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