Vegetable and Quinoa Soup

I think this might be my favourite way to eat quinoa! The miso and white pepper together give amazing depth of flavour and warmth. I like it like this, as a broth-like soup, but it can be thickened with a tablespoon of cornflour mixed with two tablespoons of cold water stirred in with the peas if you prefer a thick soup.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Gluten Free, Vegan, Vegetarian
Servings: 2 Servings
Calories: 350kcal


  • 1 tbs olive oil or coconut oil extra virgin
  • 1 onion
  • 1 large carrot
  • 1 stick celery
  • 1 handful kale chopped
  • ¼ cup peas
  • 2 tbsp quinoa
  • 2 tbsp red lentils
  • 750 ml of vegetable or other light flavoured stock
  • 1 tbsp parsley finely chopped
  • ¼ tsp white pepper
  • 1 tsp sweet white miso
  • ¼ tsp sea salt


  • Finely dice the onion, carrot and celery.
  • Soften the onion, celery and carrot in a saucepan in the oil.
  • Add the rest of the ingredients, except the peas.
  • Bring to a simmer and simmer for 20 minutes.
  • Add the peas and parsley and cook for a further 5 minutes.