Market Vegetable and Quinoa Soup

Ingredients

• FOR THE SOUP:
• 3 Tablespoons Olive Oil
• 2 whole Onions, Chopped
• 2 stalks Celery, Chopped (Leaves As Well)
• 3 cloves Garlic, Finely Chopped
• 2 whole Carrots, Peeled And Chopped
• 1 whole Sweet Potato, Peeled And Chopped
• 34 ounces, fluid (or 1 Litre) Vegetable Stock
• ½ cups Quinoa
• 1 can (14 Oz. Size) Plum Tomatoes
• 2 whole Bay Leaves
• 1 pinch Sea Salt And Pepper
• FOR THE CELERY PESTO:
• 2 whole Celery Ribs, Chopped
• ½ cups Celery Leaves, Chopped
• ¼ cups Parsley, Chopped
• 2 cloves Garlic, Chopped
• ⅓ cups Pistachios, Roughly Chopped
• ¼ cups Extra Virgin Olive Oil
• ¼ cups Parmesan
• 1 teaspoon Sea Salt And Pepper

Preparation Instructions

1. Heat the oil in a large pan over medium-high heat. Add in the onions, celery, garlic, carrots and sweet potatoes and cook for about 15 minutes, stirring often.
3. Add the vegetable stock, quinoa, tomatoes with juice and bay leaves and increase heat to bring to a boil. Once boiling, reduce heat to a simmer and cover, cooking until the vegetables are tender and the quinoa has expanded, about 30 minutes.
4. Pour half of the soup into a food processor and puree until smooth. Return to the pot and mix to combine. Season with salt and pepper.
5. To make the celery pesto: Using a blender or food processor, combine the celery ribs and leaves, parsley, garlic, pistachios, olive oil and Parmesan. Process until smooth and season with salt and pepper.
6. Ladle soup into bowls and top with a spoonful of celery pesto.