Fight off winter colds with this vegetable soup! It takes less than 30 mins, and you’ll be left with a soup that is brimming with hearty and healthy vegies that are good for you and your family. Add any of your favourite or left over vegetables to the soup – the more, the merrier! The quinoa in the soup provides a great source of protein whilst making it filling. Feel free to replace the quinoa with lentils or barley.
In a large soup pot, add a glug of olive oil, 1 diced onion and 2 cloves of garlic and allow to soften. Add 1 diced fennel, 2 diced carrots, 1 large diced potato, diced pumpkin, 2 sticks of diced celery and a handful of chopped green beans. Allow to soften, then add 1 can of diced tomatoes, 1L of vegetable or chicken stock, 2 bay leaves, 1 cup of washed quinoa and a handful of chopped fresh parsley, S&P. Bring to the boil, then cover and simmer for 15-20 mins, or until the vegies are tender. When cooked, stir through a handful of spinach or kale leaves. Serve in large bowls with crusty rye bread. Enjoy!