About this recipe:A light and virtuous soup featuring quinoa and lots of veg. Change the soup according to the veg you have to hand, and try adding your favourite flavour variations, like red chilli or lime juice and coriander instead of the parsley.
1 tablespoon vegetable oil
1 carrot, diced
1 stick celery, diced
1/2 onion, finely chopped
1/2 green pepper, seeded and chopped
2 cloves garlic, crushed
900ml chicken stock
2 large tomatoes, finely chopped
1/4 cabbage, chopped
salt and pepper to taste
4 tablespoons chopped fresh parsley, for garnish
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Method Prep:35min › Cook:25min › Ready in:1hr
Heat the vegetable oil in a large pan over medium-high heat. Stir in the quinoa, carrot, celery, onion, green pepper and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
Pour in the chicken stock, water, tomatoes and cabbage. Increase heat to high and bring to the boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before serving.