Save to your scrapbook
Vegetable quinoa soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
1 essential Waitrose Carrot, sliced
1 essential Waitrose Leek, sliced
400g can essential Waitrose Cannellini Beans, drained and rinsed
800ml Cooks’ Ingredients Vegetable Stock
50g White, Black and Red Quinoa Mix
1. Heat the oil in a saucepan and fry the carrot and leek for 3-4 minutes.
2. Add the beans, stock and quinoa and bring to the boil, cover and simmer for 20 minutes until the vegetables and quinoa are tender. Serve.
Typical values per serving:
2 of your 5 a day per serving
This recipe was first published in February 2015.