Saturday - Quinoa and tomato soup

Meals are often all over the place on a weekend, breakfast becomes brunch and lunch becomes afternoon tea so by the time dinner comes around, you are hungry but not starving.

A soup is an ideal meal for that time when you want something to eat but don't really know what you feel like because you have been grazing all day. Its the meal when you are not really eating a meal.

Ingredients

1 tbsp olive oil

1 leek, finely sliced

1/2 tsp chilli flakes

1 x 400g whole canned tomatoes

1.5L vegetable stock

60g purple kale, chopped

125g Quinoa (white)

Handful parsley, chopped

Salt and pepper

Method

In a medium saucepan, heat the oil. Add the leeks and chilli and saute over a medium heat for 3 minutes.

Add the canned tomatoes and vegetable stock and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes.

Add the quinoa and kale and cook for an additional 15 minutes or until the quinoa resembles 'curls'.

Stir through the parsley and season to taste.

Serve.

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