White bean, quinoa and fennel soup recipe

Heat oil in a large pot. Add the leek and garlic and sauté for 5 minutes. Add the sweet potato, carrot, celery, fennel and thyme then sauté for a further 5 minutes.

Add the white beans, vegetable broth and quinoa and bring to a boil. Place the lid on the pot and reduce to a simmer for 15-20 minutes or until the vegetables are soft. Taste and add salt and pepper as needed.

Divide soup between bowls then garnish with parsley and parmesan. Enjoy with a piece of toasted sourdough.