Getting to grips with a dislike of soup can be a journey. If you’ve grown up in the Cuppa Soup generation, then to you, it can spell a thick, artificial gloop that tastes like nothing in particular. Or perhaps your idea of soup comes from Chinese restaurants where all soups are thickened to a lumpy mass with cornflour to make them more stodgy. Wherever your dislike of soup stems from, we’re here to assure you, they can be good too!
Soups are a great way to get an extra dose of vegetables in your life, while also using up any leftover veggies lying in your fridge. This recipe for Quinoa and Vegetable soup from Instagram user @justinmschuble makes the most of simple ingredients, canned substitutes and a hearty quinoa base for a healthy soup that will keep you company on chilly evenings.
Ingredients:
- 3 tablespoons extra virgin olive oil
- 4 carrots, peeled and chopped
- 1 medium onion, chopped
- 4 stalks of celery, thinly sliced
- 6 cloves garlic, thinly sliced
- Sea salt
- Ground pepper
- 1 large zucchini, sliced
- 1 can cannellini beans, rinsed and drained
- 2 cans diced tomatoes
- 2 cups quinoa
- Ground cumin to taste
- Crushed red pepper flakes to taste
- 4 cups chicken broth
- A handful of kale, ribs removed and leaves sliced
- ½ a lemon, squeezed
Method:
- Add olive oil to a large pan and heat over medium-high heat
- Add carrots, onions, celery and garlic
- season with salt and pepper and cook for 10 minutes, stirring occasionally, until veggies are
- soft
- Add zucchini, cannellini beans, diced tomato, quinoa and chicken broth
- Season with cumin and crushed red pepper
- Bring to a boil and boil for 15 minutes
- Add kale and stir
- Add lemon and rotisserie chicken (optional) and stir again
- Enjoy topped with some extra ground black pepper
