Yes, before you say anything, I know I've been gone for over 2 weeks! To be honest I have real, very long reasons but I won't bore you today. You're very lucky
So, lets get to why you're here. This soup is so easy to make (which is my favourite part of the whole thing), it tastes great and perfect for meatless Mondays or those lazy mid week dinners
Here's how you make the soup....
Start by chopping your onions, carrots and celery
Melt coconut oil in a large pot. Add chopped vegetables to the pot and stir for about 5 minutes
Doesn't it look so pretty....
Turn up the heat, add water until it's half way up the pot and wait for it to start to boil. This is where the fun begins
I can't even explain to you how hard taking most of these pictures were. I made this yesterday and I really felt like superwoman because I had this on the gas, and I was also making two flavours of cupcakes. I made 108 cupcakes in total
Once water starts bubbling, add 3 veggie stock cubes and 2 large tins of chopped tomatoes. Then I added a generous amount of chilli powder and cayenne pepper (because I like it spicy)... I was going to add some chopped jalapenos but I didn't have any in the pantry, bummer. Also add some black pepper. Because who doesn't like black pepper though? haha
Reduce heat and leave soup to simmer 35 mins in uncovered pot
Mmmmm... While you try not to drool, cook your quinoa. I used black quinoa but you could use white, red or even a mixture. You cook quinoa with a 1-2 ratio of quinoa-water/stock. Add the cooked quinoa to the soup together with rinsed beans
Can you imagine that I managed to not eat this straight from the
pot? I'm actually quite proud of myself. I left my soup chunky, but you
can always put it in the blender for a smoother consistency
And that's my meal prep done for the week
Here's the recipe with all the quantities you need. This recipe makes roughly 15 servings:
Quinoa Veggie Tomato Soup
Ingredients
- 2 Tablespoons Coconut Oil
- 2 pounds, 3-⅓ ounces, weight Carrots
- 3 Brown Onions
- 1 bunch Celery
- 2 cans (400g) Chopped Tomatoes
- 1-½ cup Quinoa
- 3 cans 290g Mixed Beans
- 3 cubes Vegetable Stock
- salt &pepper to taste
Preparation
Start by chopping your onions, carrots and celery
Melt 2tbs of coconut oil in a large pot. Add chopped vegetables to the pot and stir for about 5 minutes
Turn up the heat, add water until it’s half way up the pot and wait for it to start to boil
Once water starts bubbling, add 3 veggie stock cubes and 2 large tins of
chopped tomatoes. Then add a generous amount of chilli powder and
cayenne pepper, for a spicy hit. Taste and adjust the seasoning with
salt and pepper
Reduce heat and leave soup to simmer 35 mins in uncovered pot. Cook the
quinoa. I used black quinoa in this recipe but white, red or even a
mixture can also be used. Add the cooked quinoa to the soup together
with rinsed beans
Garnish with fresh parsley and enjoy
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Labels: cheap, clean, easy, healthy, recipe, soup, vegetarian
