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Moroccan Quinoa Soup (Serves 4)

Ingredients

1 tablespoon olive oil

1 brown onion, diced

1 carrot, diced

1 celery stalk, diced

¼ butternut pumpkin, cut into 2cm cubes

4 garlic cloves, thinly sliced

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoon ground coriander

1L reduced-salt vegetable stock

400g tin chopped tomatoes

⅓ cup white quinoa

½ cup Greek yoghurt

¼ bunch coriander, leaves picked

4 thick slices whole meal bread

Method

1. Heat oil in a large stock pot over medium heat. Cook onion, carrot and celery for 4-5 minutes or until softened. Add pumpkin, garlic, paprika, cumin and coriander and cook for a minute or until fragrant.
2. Increase heat to high. Pour in vegetable stock and tomatoes and bring to the boil. Stir through quinoa. Reduce heat to medium low and simmer for 10-15 minutes or until pumpkin and quinoa are tender.
3. Divide soup between serving bowls. Top with a dollop of yoghurt and garnish with coriander leaves. Serve with toasted bread.