EATING CLEAN

Soups.

Minestrone with rainbow chard and quinoa SERVES 4-6 // PREP TIME 15 MINS // COOK 30 MINS Minestrone is packed with vegetables, and the addition of quinoa in place of the usual pasta or rice gives this version a protein boost. Try substituting the rainbow chard with English spinach or the broccoli with cauliflower, too. 1 tbsp olive oil

2 celery stalks, diced

1 red onion, finely chopped 1 carrot, diced

3 small garlic cloves,

finely chopped

2 tsp fennel seeds

1 tsp dried chilli flakes

1 litre (4 cups) chicken

or vegetable stock

400 gm canned cherry tomatoes 6 thyme sprigs

2 rosemary sprigs

60 gm quinoa, rinsed ½ bunch rainbow chard, stalks finely chopped and leaves coarsely chopped 400 gm canned chickpeas, drained and rinsed

1 small head broccoli, cut into florets

Heat oil in a large saucepan over medium heat, add celery, onion, carrot and garlic and stir occasionally until softened and light golden (5-7 minutes). Add fennel seeds and chilli and stir until fragrant (1-2 minutes), then add stock, tomatoes and herbs, season to taste and bring to the boil. Reduce heat to medium and simmer until well flavoured (8-10 minutes). Add quinoa, stir once to prevent it sticking, then simmer until par-cooked (5 minutes). Add chard stalks and simmer until slightly softened (2 minutes), then add leaves, chickpeas and broccoli and simmer until tender and quinoa is cooked

(2-3 minutes). Remove herb sprigs, season to taste and serve.