This thick and wholesome soup is bound to heat up a chilly night time. Any leftovers may be frozen so you possibly can seize a fast meal later.

Substances

• 2 tbsp olive oil
• 1 onion; finely chopped
• 1 stick celery; diced
• 1 pink pepper; diced
• 1 clove garlic; crushed
• 1 tsp recent thyme; chopped
• 1 tbsp tomato paste
• 1 vegetable inventory
• 1 giant potato; peeled and diced
• 50 g (1/3 cup) quinoa
• 100 g (3/4 cup) recent beans; chopped
• 150 g (1 cup) canned sweetcorn; drained

Methodology

Step 1.
Warmth the oil in a big saucepan and fry the onion, celery and pepper over a medium warmth for 10 minutes, stirring usually.

Step 2.
Add the garlic and thyme and stir for two minutes. Stir within the tomato paste and prepare dinner for two minutes.

Step 3.
Step by step incorporate the inventory and convey to the boil.

Step 4.
Add the potato and quinoa and simmer for quarter-hour.

Step 5.
Add the beans and sweetcorn and simmer for five minutes or till the greens are tender and the quinoa has thickened the soup.

Step 6.
Season to style with salt and pepper and serve in enamel mugs.

Serves 4