Meal 2 Vegetable, Quinoa and Rosemary Soup (Vegan)

A yummy soup, full of lovely vegetables and lots of flavour :-)

Vegetable and Quinoa Soup

Serves 4

Ingredients

1 red onion

2 Carrots

Butternut Pumpkin

½ cup frozen corn kenels

1 cup frozen peas

1 red capsicum

½ greep capsicum

Sweet potato

Potato (with skin left on)

300g Green beans

Handful sugar snap peas

4TB Organic Quinoa

1Tbs dried rosemary (or to taste)

4 cups of water

3 Vegetable stock cubes or equivalent powder.

Method

Dice red onion and fry in bottom of a large saucepan (you can fry it in a little olive oil- or just water or stock if you prefer)

Add water, stock cubes and rosemary and start to bring to the boil.

Cut up vegetables into cubes- apart from pumpkin- slice pumpkin thinly into small pieces as we want this to dissolve into the soup to add colour, flavour and body to the liquid.

Add all the vegetables (except beans and snap peas) and the quinoa to the pot and bring to the boil, then reduce to a simmer.

Cook for about 20-30 minutes until just tender.

Add beans and snap peas and cook a further 5-10 minutes until cooked to your liking.

Serve with crusty bread- or I like to serve with a toasted rye, low fat cheese sandwich