1 can white beans, drained

1 onion, finely diced

1 can chickpeas, drained

700ml vegetable stock, heated

1 teaspoon turmeric

1 teaspoon paprika

3 inch Parmesan rind

2/3 cup quinoa/buckwheat mix, rinsed under running water

1 can tomato pieces

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 cup wine

2 tablespoons olive oil

1 carrot, finely diced

salt and pepper to taste


In a deep skillet, heat the olive oil and fry the onion. Add turmeric and paprika. Do not let the onion burn or brown, if necessary add some water or wine.

Add the carrot and stir frequently. When the onion becomes translucent, add the wine, chickpeas and beans. Continue to stir. Add the Parmesan rind.

Add the diced tomatoes, apple cider vinegar and sugar and slowly add the stock.

Stir and cover for 5 minutes.

Add the quinoa and buckwheat, mix your soup and cook for a further 12 minutes until all ingredients are cooked. Remove the Parmesan rind before serving.


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