INGREDIENTS:

•  2 x 400g tins of chopped tomatoes
•  2 carrots, diced
•  2 celery sticks, diced
•  1 onion, diced
•  2 garlic cloves, crushed
•  1 tsp of dried oregano
•  3 cups of vegetable stock
•  2 tbsp of thick balsamic vinegar
•  4 tbsp of shredded fresh basil
•  60g of quinoa
•  1 tbsp of fresh mint, shredded
•  1 tbsp of fresh parsley, shredded
•  12 thin slices of granary bread, toasted, to serve

DIRECTIONS:

1. Put a large pan over a medium-high heat, then add the tomatoes, carrots, celery, onion, garlic and oregano. Mix the stock, then add to the pan along with the vinegar and half the basil. Bring to the boil, then reduce the heat and simmer for 20-25 min until the soup thickens.
2. Meanwhile, cook the quinoa in a medium pan according to the pack instructions. Drain.
3. Take the soup off the heat and purée with a stick blender (or leave to cool slightly and whiz in a food processor). Stir the quinoa into the soup with most of the remaining basil, the mint and parsley.
4. Spoon into bowls, garnish with the remaining basil and a grind of pepper, then serve with the toast.