Nutritious Vegetable Soup with Quinoa and Black Beans

The perfect Winter warmer recipe 🙂


Serves: 8


2 large chokos (chayote) peeled and diced
2 large Dutch potatoes peeled and diced
2 large carrots peeled and diced
3 cups of diced pumpkin
2 cans (400g) of organic diced tomatoes
1 large zucchini diced
1 large red capsicum diced
2 cans (400g) of organic black beans
1 cup tricolour quinoa, washed, soaked over night in filtered water and rinsed
1 large purple onion peeled and diced
2 large garlic cloves minced
1/4 cup extra virgin olive oil
Filtered water
1/2 tsp Black pepper or to taste
1/4 tsp Cayenne pepper or to taste
1/2 Tbs Celtic salt or to taste
Fresh coriander or parsley to garnish
Wedge of lime to serve



1. Using a casserole pan, sauté onion, garlic in olive oil until slightly browned. Stir in tomatoes, vegetables (other than zucchini and capsicum) and quinoa.
2. Add cayenne pepper, black pepper, salt. Add water enough to cover the vegetables, cover the pan with the lid, bring it to a boil then lower heat. Allow it to cook on medium heat until quinoa and vegetables are cooked. Add more water as needed.
3. Once vegetables and quinoa are cooked, add black beans, zucchini and red capsicum. Stir through and allow it to cook for a further 10 min (until zucchini and capsicum are cooked but still al dente).
4. Adjust seasonings as needed. Serve with fresh coriander or parsley and a wedge of lime 🙂


Recipe by Debora Galvin