Mediterranean vege and quinoa soup

Serves: 6

Time to make: 40 mins

Ingredients

More weights & measures

1 tablespoon oil

3 carrots, chopped

1 onion, chopped

3 stalks celery, chopped

3 cloves garlic, minced

2 potatoes or 2 orange kumarasweet-potatoX, peeled, diced

2 tablespoons Gardening Gourmet Mediterranean seasoning paste

2 cups (500ml) liquid salt-reduced vegetable stock

1 cup quinoa (we used Alison’s Pantry Italian-flavoured Quinoa)

670g jar passata

400g can butter beans

½ head savoy cabbage, shredded

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Instructions

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1 Heat oil in a non-stick pan and cook carrots, onion and celery with garlic until softened. Add potatoes and cook for 5 more minutes.

2 Add paste, stock, 5 cups water and passata. Bring to the boil then reduce heat and simmer covered for 10 minutes.

3 Meanwhile, place quinoa in a pan with 2 cups boiling water. Simmer for 8 minutes.

4 Add beans and prepared quinoa to soup and cook for 8-10 more minutes, adding cabbage for the final 4-5 minutes. Season to taste and serve.

Variations

Make it gluten free: Check stock and seasoning paste are gluten free.

HFG tip

This soup can be kept for up to 3 days in the fridge in an airtight container. Heat thoroughly before serving.

Nutrition Info (per serve)

Calories 261 cal

Kilojoules 1090 kJ

Protein 13 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 12 g

Sodium 560 mg

Calcium 150 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.