Name of Recipe: Vegetable soup
Number of People: 6 serves
Ingredients:
large handful parsley leaves
2 onions, quartered
100g celery cut into 8cm lengths
140g carrot cut into 5 cm chunks
200g zucchini cut into 8cm lengths
20mls olive oil
1.5 tsp tomato paste
1 litre beef stock
65g quinoa (I used tri colour)
60g small pasta
1 tbspn pesto - I used Tenina's sundried tomato pesto
1 tbspn Worcestershire sauce
S & P to taste
Preparation:
Chop parsley 2 sec/speed 7 - set aside.
Place onions, celery, carrot & zucchini into the TM bowl and chop 2 sec/speed 6.
Add the oil and sauté 7 mins/100o/reverse/speed 2.
Add tomato paste & beef stock. Cook 5 mins/100o/reverse/speed 1. (I used boiling water to make my stock, if you use cold packet stock increase the time to 10 minutes)
Add quinoa and cook a further 15 mins/100o/reverse/speed 1.
Add pasta & 500g water.
Cook 10 mins/100o/reverse/speed 1 or 2 - I had to use speed 2 to get it moving then cut it back to speed 1.
Stir through pesto and parsley and cook a further 2 minutes at the same temperature & speed.
Test for seasoning and add S & P if needed - I added 1 tspn salt & a few grindings of pepper.
Photos:
Tips/Hints:
Suitable to freeze or it keeps well in the fridge for a few days.
Recipe converted from Helen Jackson's Kitchen recipe book and is my first foray into using quinoa.
