Autumn Quinoa soup with carrots

Ingredients

• 240 ml Quinoa, uncooked
• 120 g Baby carrots, frozen
• 1.2 l Home made vegetable stock
• 470 ml Baby spinach, fresh
• 240 ml Corn kernels, fresh
• 2 tbsp Olive oil
• 1 pcs Onion, diced
• 2 clove Garlic, chopped
• 1 pcs Yellow bell pepper, seeded and cut into chunks
• 1/4 tsp Pepper, black ground

Method

1. Heat olive oil in a saucepot.
2. Cook the onion and bell pepper in oil until tender.
3. Add the garlic and black pepper and cook for 1 minute.
4. Add quinoa and stir to coat with oil and onion.
5. Add carrots and spinach.
6. Cook until spinach is wilted.
7. Add the stock and corn and simmer for 20 minutes.
8. Serve warm.