Thick quinoa and sweetcorn soup

This thick and healthy soup is sure to warm up a cold night. Any leftovers can be frozen so you can grab a quick meal later.


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


Step 1.
Heat the oil in a large saucepan and fry the onion, celery and pepper over a medium heat for 10 minutes, stirring regularly.

Step 2.
Add the garlic and thyme and stir for 2 minutes. Stir in the tomato paste and cook for 2 minutes.

Step 3.
Gradually incorporate the stock and bring to the boil.

Step 4.
Add the potato and quinoa and simmer for 15 minutes.

Step 5.
Add the beans and sweetcorn and simmer for 5 minutes or until the vegetables are tender and the quinoa has thickened the soup.

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

Serves 4