Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 medium potatoes
- 1/2 red pepper
- 150g chopped green beans
- 1L vegetarian stock
- 125g quinoa
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried or fresh Italian herbs (eg parsley, basil, oregano)
- 1 bay leaf
- salt and pepper to taste
- 500g frozen sweetcorn
- 250g frozen peas
- 3 spring onions, finely sliced
Method
Prep:30min ›
Cook:4hr ›
Ready in:4hr30min
- Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red pepper and beans, then sauté for further five minutes.
- Add all ingredients except sweetcorn, peas and spring onion in a large crockpot.
- Cover and cook on low for 3 to 4 hours.
- Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
- Stir in spring onions before serving.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (8)
This was the first soup that I've made in a slow cooker and it was lovely, so many thanks for the recipe anchel79. The instructions on the Quinoa packet asked for it to be pre-cooked so I did that, before putting it with the other ingredients. Unfortunately, I didn't have any pots or green beans so I added some carrots and more sweetcorn, peas and pepper. Very tasty and will be making again. - 03 Oct 2011
Easy, tasty & healthy - what more do you need? - 18 Mar 2010
Loved it! - 04 Oct 2011
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