- 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.