Spicy squash and spinach soup

1. Put the quinoa in a large, non-stick saucepan and dry fry over a medium heat until the grains turn golden and smell ‘toasted’.
2. Add the onion, squash, celery, garlic, leek, bacon, chilli flakes and thyme and fry over a medium heat for 5–7 minutes or until vegetables are beginning to soften.
3. Add stock and bring to the boil. Reduce heat and simmer the soup, uncovered, for 20 minutes.
4. Add tomatoes, borlotti beans and pepper and simmer for a further 20 minutes or until all the vegetables are very tender.
5. Put 2 ladlefuls of soup in a blender with the vinegar and basil. Blitz until smooth. Return to saucepan with rest of the soup.
6. To serve, finely shred a small handful of fresh spinach per serving. Put spinach into heated soup bowls and ladle hot soup on top. Spinach will wilt in the heat but retain its fresh flavour.

Cook’s tips

• We’ve given quantities for four portions so you can freeze some for another day. Use the rest of the quinoa in salads, or try our salmon burgers recipe.

• Don’t throw away squash or pumpkin seeds. Wash them, bake them on an oiled baking tray in a medium oven for 10 minutes until lightly toasted, then sprinkle on salads, soups or cereal, or enjoy as a snack.