TAKE A BREAK FOR Lunch
Enjoy these great-tasting simple yet delicious dishes
MOROCCAN QUINOA SOUP
By Adele McConnell, from The Vegan Cookbook Serves 4–6 | Prep 15 mins | Cook 35 mins
INGREDIENTS
• 2 tbsp olive oil or coconut oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 1 courgette, diced
• 400g (14oz) tomatoes, chopped
• 400g (14oz) canned cannellini beans, drained and rinsed
• 1½ tbsp harissa paste
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
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August 2018
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