Mediterranean vegie and quinoa soup


  • cooking oil spray
  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped sweet potato
  • 2 cups gluten-free vegetable stock
  • 670g jar passata
  • 2 tablespoons Gourmet Garden Mediterranean seasoning
  • 1 cup quinoa
  • 2 x 400g cans butter beans
  • 1/2 head savoy cabbage, shredded


Step 1  Spray base of a large non-stick saucepan with oil and place over medium heat. Add carrot, onion, celery and garlic and cook for 5 minutes or until softened. Add sweet potato and cook for a further 5 minutes.

Step 2  Add stock, 5 cups water, passata and seasoning. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.

Step 3  Meanwhile, place quinoa and 2 cups boiling water in a large saucepan over medium heat and cook for 8 minutes or until the water is absorbed.

Step 4  Add beans and quinoa to soup. Cook for 8-10 minutes, adding cabbage for the final 5 minutes of cooking and serve.