Quinoa & Vegetable Soup

🛒 Ingredients

• #Main Ingredients;
• 150 g quinoa — thoroughly rinsed and drained
• 300 g pumpkin or sweet potato — peeled, diced into cubes
• 1 can (240 g) chickpeas — drained and rinsed
• 2 ripe tomatoes — diced, or 200 g tinned crushed tomatoes
• 1 medium onion — finely chopped.. 2 garlic cloves — minced
• 1 medium carrot — diced.. 1 zucchini — diced
• 1 bunch fresh spinach — leaves picked and washed.. 1 tbsp tomato paste
• 1 tsp coconut sugar — to balance tomato acidity.. 600–700 ml vegetable stock
• 2 tbsp olive oil
• #Spices & Seasoning;
• ¾ tsp salt — adjust to taste.. ½ tsp freshly ground black pepper
• ½ tsp dried coriander or parsley.. ½ tsp dried thyme
• ½ tsp dried oregano.. Pinch of chilli powder (optional — for gentle warmth)
• #Garnish;
• Nutritional yeast or cashew parmesan
• Fresh parsley leaves.. Extra drizzle of olive oil

👩‍🍳 Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until soft and translucent, then add garlic and cook for 30 seconds until fragrant.

2. 2

   Add the carrot, pumpkin, zucchini, and tomato paste. Stir well and cook for 2–3 minutes.

3. 3

   Stir in the rinsed quinoa, tomatoes, coconut sugar, and vegetable stock. Bring to a gentle boil.

4. 4

   Reduce heat to low, cover, and simmer for 15–18 minutes until the quinoa has opened and turned fluffy and all vegetables are tender.

5. 5

   Stir in the chickpeas and spinach; cook for another 2 minutes just until the spinach wilts.

6. 6

   Season with salt, pepper, thyme, oregano, and chilli powder. Taste and adjust the balance of flavours.

7. 7

   Serve hot, topped with nutritional yeast, fresh parsley, and a light drizzle of olive oil 🍲✨