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

        Method

        1. In a large saucepan combine stock, onion, carrot, celery, garlic, salt, dill and fennel.
        2. Bring to boil, reduce heat, cover and simmer gently for 5 minutes.
        3. Stir in tomatoes and juice.
        4. Add quinoa and mix well.
        5. Return to boil and simmer, covered, for another 15–20 minutes or until quinoa is tender.
        6. Stir occasionally then season with pepper before serving.

        For more great ‘Soups and Sandwiches’, click here. 

        Recipe details

        Serves: 1

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        30 mins

        More recipes

        • 14 November 2013

          Tony’s Vegetable Hot Pot

        • 11 November 2013

          Martin Shaw’s Christmas Pudding