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.

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    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

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. 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.
    2. Bring to pressure, reduce heat and simmer 15 minutes. Turn off heat and release steam. Add mushrooms, peas, rice, quinoa, sage and bay leaves.
    3. 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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