Vegetable Soup with Quinoa and Rice
1 hour
I just discovered red quinoa and fell in love! I use it in this soup with rice, beans and vegetables for the perfect healthy and balanced meal.
FrancescaM
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Ingredients
Serves: 6
- 150g dried beans, soaked overnight
- 100g pumpkin, diced
- 150g potatoes, diced
- 1 small onion, halved and sliced
- 2 carrots, sliced
- 50g green beans, sliced
- 1 stock cube
- 100g button mushrooms, sliced
- 100g fresh or frozen peas
- 100g basmati rice
- 100g red quinoa
- 4-5 sage leaves
- 2 bay leaves
- salt, to taste
- extra virgin olive oil, to garnish
- grated Parmesan, to garnish
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Drain beans, place in a pressure cooker with pumpkin, potatoes, onions, carrots and green beans. Cover with water by about 2cm, add stock cube and close the cooker.
- Bring to pressure, reduce heat and simmer 15 minutes. Turn off heat and release steam. Add mushrooms, peas, rice, quinoa, sage and bay leaves.
- Seal the cooker and return to pressure. Lower heat and simmer another 7 minutes. Release steam. Season, then serve soup garnished with olive oil and grated Parmesan.
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