Slow Cooked Quinoa and Corn Soup

Slow Cooked Quinoa and Corn Soup


8 people made this

A lovely thick vegetarian soup based on quinoa and corn. You can use fresh instead of frozen vegetables, in which case, add them in step two.


Serves: 4 

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon minced ginger
  • 2 teaspoon minced garlic
  • 2 medium potatoes
  • 1/2 red capsicum, chopped
  • 150g chopped green beans
  • 125g quinoa
  • 1 litre vegetarian stock
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon dry or fresh Italian herbs (eg parsley, basil, oregano)
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 500g frozen corn kernels
  • 250g frozen peas
  • 3 spring onions, finely sliced

Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

  1. Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red capsicum and beans, then sauté for further five minutes.
  2. Add all ingredients except the corn, peas and spring onion in a large crockpot/slow cooker.
  3. Cover and cook on low for 3 - 4 hours.
  4. Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
  5. Stir in spring onions before serving.

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