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Photo of Quinoa & vegetable soup with mint pesto by WW

Quinoa & vegetable soup with mint pesto

5
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
It might sound fancy, but homemade pesto is a doddle, and elevates this veggie soup to something special

Ingredients

Pistachios

20 g

Mint, Fresh

30 g, leaves picked

Garlic

3 clove(s), crushed

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

2 tablespoon(s)

Onion

1 large, cut into 2cm pieces

Carrots, raw

1 medium, cut into 2cm pieces

Celery, Raw

2 stick(s), cut into 2cm pieces

Fennel

1 individual, cut into 2cm pieces

Butternut Squash

200 g, prepared, cut into 2cm pieces

Quinoa, Dry

55 g, rinsed

Vegetable stock cube

1 cube(s), 750ml stock

Broccoli, raw

250 g, florets

Instructions

  1. To make the pesto, put the pistachios, mint and one-third of the garlic in a mini food processor and blitz until finely chopped. Add the lemon juice, 1½ tbsp of the oil and 2 tbsp water, then blitz to a chunky paste. Season to taste.
  2. Heat the remaining oil in a large pan over a medium heat. Cook the onion, carrot, celery and fennel, stirring, for 5 minutes until softened. Add the remaining garlic and cook for 1 minute.
  3. Stir in the squash, quinoa, stock and 500ml water and bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes or until the squash is tender. Add the broccoli and cook for 3 minutes, or until just tender.
  4. Ladle the soup into bowls and serve topped with the pesto.

Notes

You can make the pesto ahead of time. Just cover with clingfilm and refrigerate to keep fresh.

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