Serves: 1
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 200ml/6.75fl ozs vegetable stock
- 1 small onion, chopped finely
- 1 small carrot, diced
- 1 small stalk celery, diced
- 1 small garlic clove, crushed
- ½ tsp salt (depending on how salty the stock is)
- ¼ tsp dried dill
- Small pinch ground fennel
- Small tin chopped tomatoes with all the juice
- 2 tbsp quinoa
Instructions
- In a large saucepan combine stock, onion, carrot, celery, garlic, salt, dill and fennel.
- Bring to boil, reduce heat, cover and simmer gently for 5 minutes.
- Stir in tomatoes and juice.
- Add quinoa and mix well.
- Return to boil and simmer, covered, for another 15–20 minutes or until quinoa is tender.
- Stir occasionally then season with pepper before serving.
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