Heat pan on medium, then add oil, onion and garlic. Stir briefly before adding the carrots and parnsips. Sweat vegs for ten mins, by stirring with the lid off.
Crumble the stock cube over the veg and stir to coat them.
Add the boiling water and stir for two minutes to loosen flavour on bottom of pan. Turn heat to low.
Add half of the creme cheese and stir again.
Cover and leave on a low heat for one hour, stirring occasionally.
After an hour, remove lid, turn up the heat and stir in the green pesto
Shake in the quinoa, stir slowly and top up with water if required (but only a little) and the rest of the creme cheese.
Add the chilli flakes (you can used pickled chilli instead - I use Pickled Village hot pickled chillis).
Cover and turn to a low heat for a further ten mins.
Meanwhile, toast the pine nuts in a hot frying pan, no oil.
Uncover pan, press soup with a potato masher, leaving it lumpy and portion into bowls.
Sprinkle with pine nuts and black pepper - tuck in!!!
