Mexican quinoa soup - Mikaela Duffy

Ingredients

• 4 cups of low-sodium vegetable stock
• 1 tin crushed tomatoes
• 1 medium red onion – chopped
• 4 cloves garlic – minced
• 1 capsicum – roasted over flame & skin removed
• 1 jalapeno
• 1/2 of seeds removed and finely diced
• 1 cup quinoa – cooked
• 1 tbspn paprika
• 1/2 tspn chipotle powder or 1/4 tspn chilli
• 1/2 tspn coriander
• 1/2 tspn ground cumin
• 2 bay leaves
• 1 pinch of cinnamon
• 1 avocado, cut into 1/2 inch cubes
• 4 limes, cut into wedges for serving
• 1 tbspn butter/olive oil