Slow Cooked Quinoa and Corn Soup

    4 hours 30 minutes

    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.

    8 people made this

    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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    Reviews in English (8)


    This was the first soup that I've made in a slow cooker and it was lovely, so many thanks for the recipe anchel79. The instructions on the Quinoa packet asked for it to be pre-cooked so I did that, before putting it with the other ingredients. Unfortunately, I didn't have any pots or green beans so I added some carrots and more sweetcorn, peas and pepper. Very tasty and will be making again.  -  03 Oct 2011  (Review from Allrecipes UK & Ireland)


    Easy, tasty & healthy - what more do you need?  -  18 Mar 2010  (Review from Allrecipes UK & Ireland)


    Loved it!  -  04 Oct 2011  (Review from Allrecipes UK & Ireland)