Name: Quinoa, tomato and spring vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 red onion, finely chopped; 3 celery sticks, finely chopped; 2 garlic cloves, crushed; 85g quinoa; 400g can diced tomatoes; 2 reduced-salt vegetable stock cubes, crumbled; 150g snow peas, halved; 150g sugar snap peas, halved; 1 bunch asparagus, cut into 3cm lengths; 62.50 ml fresh basil leaves; 80g yoghurt

Quinoa, tomato and spring vegetable soup

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Satisfying homemade vegetable soup with quinoa, tomatoes, and peas.

Ingredients:

1 red onion, finely chopped
3 celery sticks, finely chopped
2 garlic cloves, crushed
85g quinoa
400g can diced tomatoes
2 reduced-salt vegetable stock cubes, crumbled
150g snow peas, halved
150g sugar snap peas, halved
1 bunch asparagus, cut into 3cm lengths
62.50 ml fresh basil leaves
80g yoghurt

Instructions:

In a large saucepan over medium heat, sauté onion and celery in oil until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Combine quinoa, tomatoes, stock cubes, and 1.25 liters (5 cups) of water in a pot and bring to a boil. Simmer gently with the lid slightly ajar for about 12 minutes, or until the quinoa is tender. Add more water if needed to reach your desired consistency.
Simmer snow peas, sugar snaps, and asparagus covered for 2-3 minutes until vegetables are tender. Season with salt and pepper, then top with basil and a dollop of yogurt before serving.

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