Green summer soup with quinoa

Ingredients for 3 servings:

• 120 g quinoa
• 40 g parsley, fresh or frozen
• 40 g basil, fresh or frozen
• 40 g coriander leaves, fresh or frozen
• 1 onion(s)
• ½ head of broccoli
• 2 stalk(s) Celery
• 4 tbsp olive oil
• 120 g peas, frozen
• 1 liter vegetable broth
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan vegetable soup with herbs

Cook the quinoa according to the package instructions. Roughly chop the parsley, basil, and cilantro and blend in a blender; alternatively, use frozen herbs. Peel and finely dice the onion. Trim the broccoli and cut into small florets. Trim the celery and chop into pieces. Heat the oil in a saucepan, add the vegetables (without the herb blend and peas), and sauté for about 5 minutes. Add the vegetable stock and simmer for another 3 minutes. Now add the peas and herb blend to the pan and simmer for another 2 minutes. Finally, add the quinoa and season with salt and pepper.