WHAT TO EAT TONIGHT

Quinoa and cannellini bean soup

Peruvian-inspired vegan bowl of goodness

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Peruvian-inspired vegan bowl of goodness

Posted

  • SERVES 4
  • PREPARATION TIME 5 minutes
  • COOKING TIME 40 minutes
  • 1 tbsp rapeseed oil
  • 1 celery stick, chopped
  • 1 small green chilli, minced
  • Small bunch fresh coriander, leaves stripped and stalks minced
  • 100g quinoa (any colour), rinsed
  • 1 vegetable stock cube
  • 50g lightly salted tortilla chips, to garnish
  • 1 large spring onion, chopped
  • 1 green pepper, cored, deseeded and diced
  • 3 garlic cloves, finely sliced
  • 300g salad potatoes, cut into 1cm rounds
  • 1 litre water
  • 230g canned cannellini beans, rinsed and drained
  • Sea salt flakes and black pepper
  1. Heat the rapeseed oil in a heavy-based saucepan over a medium heat. Add the spring onion, celery and pepper, season and sweat for two to three minutes until starting to soften.
  2. Add the chilli, garlic and coriander stalks to the pan and sauté gently until aromatic, about two to three minutes. Add the potato and quinoa to the pan and stir to combine, then pour over the measured water and stock cube and stir to dissolve. Bring to a gentle simmer, cover with a lid and cook for around 30 minutes, or until the potato and quinoa are completely cooked.
  3. Add the cannellini beans to the pan, season and cook for a further five minutes, or until the beans are warmed through. Divide the soup among heated bowls and garnish with the coriander leaves and a few lightly salted tortilla chips

RECIPE EXTRACTED FROM COOK SHARE EAT VEGAN

RECIPE EXTRACTED FROM COOK SHARE EAT VEGAN

COOK SHARE EAT VEGAN: DELICIOUS PLANT-BASED RECIPES FOR EVERYONE BY ÁINE CARLIN

Published by Mitchell Beazley

£ 16.99

BUY
Tagged in:
Soup
Vegan
Entertaining

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