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Quinoa Soup with Squash and Pesto

6 servings
Soups

Characteristics

No Added Sugars Vegetarian

Nutritional Facts Per Serving

145
Calories
4 g
Protein
18.3 g
Carbs
2.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 145
  • Fat 7 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   694 mg
  • Carbohydrate 18.3 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 4 g
    • Vitamin A 81 %
    • Vitamin C 33 %
    • Calcium 7 %
    • Iron 15 %

Method

Place the oil in a pot set over medium heat. Add the onion and celery and cook 3 to 4 minutes to soften. Add the stock, squash, quinoa and tomatoes and bring to a slow simmer. Simmer 15 to 18 minutes, or until the squash and quinoa are tender. Stir in the pesto; season with salt and pepper and serve.

Note: Chunks of cleaned banana squash are sold in the produce department.

Serving Suggestions

Make a fine and hearty lunch by serving this soup with a sandwich or wrap you create from a recipe in our website collection, such as Lemon Pepper Salmon Salad Wraps, or Oooey-gooey Grilled Cheese Sandwiches.

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