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Tomato Quinoa Soup Recipe
In the cold and rainy winter, the chill seeps into our bones, and all I think about is a thick soup with lots of vegetables. I obviously didn’t forget about the quinoa — it thickens the soup so well, almost like a stew.
I came home, it took me 10 minutes to make and then I put the soup on the cooktop. I think I used
everything I had in the fridge: zucchinis, carrots, leeks — just enough to make it nice and thick.
3 – 4 Servings
Ingredients:
Large zucchini cut into small cubes
Celery about half a cup refers to the stem cut small
2 carrots cut into small cubes
Leek cut into small cubes
Onion cut into cubes
2 cloves of garlic, chopped
1.5 liters of water (6 cups)
A tablespoon of tomato paste
3 tablespoons of quinoa
Spices:
A tablespoon of Moroccan paprika
A teaspoon of sugar
2 tablespoons of broth
3/4 teaspoon of black pepper
3/4 teaspoon of salt
Preparation:
1. Heat a pot with 4-5 tablespoons of oil, add the vegetables (except the tomatoes) and fry for about 5 minutes, add the tomatoes and the rest of the ingredients including the spices.
2. Bring to a boil, reduce the heat to medium, cover and cook for about 30 minutes, covered. In the meantime, soak the quinoa for about 30 minutes.
4. Strain, add the quinoa and cook for another 20 minutes.
