The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
40g cashew parm cheez (Nuts)(Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 leek
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2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 6 tbsp ground almonds (Nuts)
- 2 courgette
- 1 onion
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250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
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1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
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400g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
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200g chana dal lentils(Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 2 carrot
Allergens
Contains:
Nuts, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 460Kcal |
| 383kJ | 1926kJ | |
| Fat | 4.3g | 22g |
| of which saturates | 0.6g | 3.0g |
| Carbohydrates | 9g | 45g |
| of which sugars | 3.3g | 16g |
| Protein | 3.9g | 20g |
| Salt | 0.36g | 1.8g |
| Fibre | 2.3g | 11g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Minestrone-style Soup with Quinola Mixed Grains
Take your family’s favourite Italian flavours and turn them into a hearty soup. Vitamin-rich tomatoes, sweet carrots and soft courgettes simmer with fibre-rich lentils. Ground almonds, cashew parm cheez and nutritional yeast give it a delicious cheesy flavour. Get your spoons ready!
Cooking Instructions
Cooking Instructions
- Slice the onion into 6 wedges. Cut the carrots into 1/2cm thick discs (peel optional). Slice the leek into 1cm half-moons. Slice the courgettes into 1/2cm thick half-moons.
- Make the cheez crumb; heat a large, deep frying pan on medium-high heat. Add the ground almonds and parm cheez. Toast for 2-3 mins, stirring regularly, until golden brown. Remove and set aside.
- Add 2 tbsp oil to the empty frying pan and turn the heat to high. Add the prepped veg. Cook for 5-7 mins, until softened and golden brown. Add the garlic paste and spice blend, cook for another 1 min then add the nutritional yeast, chopped tomatoes and 600ml hot water. Crumble in the stock cube and stir. Simmer for 10 mins.
- Add the Quinola and the chana dal lentils to the pan. Simmer for 3-4 mins, until thickened but still soupy. Season with sea salt and black pepper to taste.
- Serve the soup in bowls and sprinkle with the cheez crumb.
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