Chop up the half onion languishing in your fridge.
Drop into a large saucepan with some olive oil and cook for a few minutes.
Sprinkle in some garlic granules.
Add what’s left of the carton of sieved tomatoes from the fridge along with a few shakes of whatever dry herbs you fancy. Let it all simmer on a lowish heat, stirring occasionally.
Rummage through your kitchen cupboards for the macaroni and find an open packet of white quinoa you didn’t know you had. Change your mind in the middle of cooking and ditch the macaroni.
Thoroughly rinse a handful of quinoa, pondering once again whether they are grains or seeds*, and simmer in a separate pan for 15 – 20 minutes.
Put the kettle on.
Once boiled, make 500ml of stock in a measuring jug and add to the simmering tomatoes.
Then add the drained & cooked quinoa along with a tin each of drained borlotti and butter beans (or any beans or pulses you fancy).
Taste. Add more stock powder.**
Let simmer for another 10 minutes while you wash up or read your book.
Taste. Sprinkle with yeast flakes and a drizzle of olive oil.
Serve with the last of Paul’s homemade bread.^^
“You can cook, you can” says Paul.
And because it’s all so dang healthy, follow with handfuls of Kettle Crisps.
(*They’re grain-like seeds)
**I used Marigold's vegan buillon.
~ Makes approximately 4 large servings
~ This soup is naturally vegan. That is, even if I weren't making it for a vegan, it would still be vegan.
^^For Helen :-)
Here's the recipe Paul used to make his bread: