Quinoa Vegetable Soup

A chunky soup of carrot, celery, zucchini and tomato simmered in vegetable broth, made hearty with quinoa. Vegan and gluten-free.

Ingredients

• 100 g quinoa
• 30 g (2 tbsp) olive oil
• 100 g (1 medium) onion
• 6 g (2 cloves) garlic
• 100 g (1 medium) carrot
• 80 g (2 stalks) celery
• 150 g (1 medium) zucchini
• 200 g canned diced tomatoes
• 1300 g vegetable broth
• 10 g (a few sprigs) parsley
• 9 g (1½ tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Rinse the quinoa in a fine sieve and drain. Dice the onion, carrot and celery small and finely chop the garlic.

2. 2

   Heat the olive oil in a large pot and cook the onion, carrot and celery over medium heat for 6-7 minutes until softened.

3. 3

   Add the garlic and stir for 1 minute, then add the diced tomatoes and cook for 3 minutes.

4. 4

   Pour in the vegetable broth and add the quinoa; bring to a boil, then reduce the heat and simmer partly covered for 15 minutes.

5. 5

   Dice the zucchini, add it to the pot and cook for 8-10 minutes more until tender.

6. 6

   Season with the salt and black pepper, stir in the finely chopped parsley, take off the heat and serve hot.

Nutrition

Per serving