Ingredients
The following ingredients have 4 Servings
- 1 tbsp extra virgin olive oil (See Note 1)
- 1 medium red onion - finely chopped
- 3 medium carrots - finely chopped
- 2 ribs celery - finely chopped
- 2 cloves garlic - finely chopped
- 2 tsp ground cumin (See Note 2)
- 2 tsp smoked paprika (See Note 2)
- 2 tsp chipotle in adobo sauce (See Note 3)
- 400 g (14 oz) crushed tinned tomatoes
- 1/3 cup (70 g) quinoa - rinsed (See Note 4)
- 420 g (15 oz) canned black beans - rinsed and drained
- 4 cups (1 litre) vegetable stock (See Note 5)
- 1 cup (150 g) corn kernels - fresh, frozen or canned
Instruction
- In a large saucepan, heat the olive oil over low to medium heat. Cook onion, carrot and celery for 5-7 minutes, until soft.
- Add the garlic, ground cumin, smoked paprika and chipotle in adobo sauce. Cook, stirring for a minute or two until fragrant. Add tomatoes, quinoa, black beans and corn to the pan.
- Add the stock and increase the heat and bring the mixture to a boil. Lower the heat and simmer for about 15 minutes, or until the quinoa is tender.
- Serve the Quinoa and Vegetable Soup with your choice of toppings.
