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Beetroot, Quinoa & Thyme Soup

Although spring is teasingly close, a hearty, nutritious soup will beat away the last chills of winter. So warm up with our super healthy Beetroot, Quinoa & Thyme Soup recipe from Quinola Mothergrain.



½ packet pre-cooked quinoa (our favourite is Quinola’s Pearl & Black Express range)
1tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp fresh thyme leaves
2 bay leaves
½ tsp ground cumin
Splash of balsamic vinegar
1 large tomato, finely chopped
3 large pre-cooked beetroots, roughly chopped
1 chicken stock
Juice from ½ lemon
Sea salt and black pepper
Natural yoghurt to garnish


Follow our instructions below or, for a fast track version, place all the ingredients, bar the natural yoghurt, into a soup maker and cook for 20 - 30 minutes.

  1. Heat the olive oil in a large saucepan over medium heat and add the onion, stir until it so
  2. Add the garlic and a splash of balsamic vinegar and stir for another minute
  3. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 minutes
  4. Add the pre-cooked quinoa, chicken stock and the chopped beetroot
  5. Bring to a boil then blitz in a food processor
  6. Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes
  7. Serve hot with a dollop of yoghurt and crusty bread

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