Quinoa Spicy Mexican Bean Soup

Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinoa, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.