Quinoa Soup


  • 3/4 cup of mixed quinoa (red, white and black)
  • 1-2 cups of vegetable stock or water
  • 1 small onion, diced
  • 2 cloves of minced garlic
  • 2 tablespoons of olive oil
  • 1 diced carrot
  • 1/2 of a zucchini, diced
  • 1 small kumara or sweet potato, chopped
  • 1/2 a broccoli head, broken into small florets
  • 1/2 a cauliflower head, broken into florets
  • 1 teaspoon of salt
  • 2 tomatoes that have been blitzed by a food processor into a pulp
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of chipotle powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of dried chilli flakes (optional)
  • 2 handfuls of spinach



  1. Rinse the quinoa well, at least twice to remove debris.
  2. In a saucepan add the oil, onion, and garlic. Simmer until the onion is soft.
  3. Add the quinoa, cumin powder, chipotle powder, and smoked paprika.
  4. Stir everything for 2-3 minutes until it is fragrant.
  5. Add the tomatoes, and enough stock or water to cover the quinoa.
  6. Add the sweet potatoes, and then cook everything for 15-20 minutes.
  7. Add the zucchini and cauliflower, and cook for another 7-10 minutes.
  8. Add the broccoli, and then cook for 5-7 minutes, check that the quinoa is soft.
  9. Add the spinach right at the end when everything is done cooking.
  10. Garnish with coriander/cilantro leaves, and serve with corn tortilla chips.