Monday, October 5, 2015

Meatless Monday: Cozy Tomato and Quinoa Soup

Here we are in October…how did that happen so fast?

What a gorgeous month…

Warm cozy cashmere sweaters, tall boots, beautiful colored trees, pretty pumpkins and crisp fresh air.

Its the perfect time of year to wrap your hands around a yummy bowl of soup and take in all that nature has to offer.

Today's recipe offers just that - the comfort of warm tomato soup with a healthy dash of vitamin C filled red pepper, basil (loaded with vitamin K) and protein rich quinoa.

Cozy, delicious and filling not to mention so healthy for every cell in your body.


Cozy Tomato and Quinoa Soup
serves 4

1/2 white onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (1 litre)
4 cups cherry tomatoes
1 red pepper, stem and seeds removed
15 fresh basil leaves
1/2 cup quinoa, rinsed and drained
2 Tbsp olive oil, divided
1 tsp crushed pepper flakes (optional)
1 tsp Herbamare (or fresh sea salt)
Fresh ground pepper

In a large soup pot sauté onion and garlic with 1 Tbsp of olive oil on low heat. Season with Herbamare and crushed red pepper (optional).
While it is sautéing blend tomatoes, red pepper, basil leaves and olive oil in a high speed blender until smooth.
Add the tomato mixture to the pot and stir to combine with the sautéed onion and garlic. Season with fresh ground pepper.
Add the vegetable broth and stir well. Turn up the heat to medium and allow the soup to come to a boil then turn down the heat so it can simmer for about 20 - 30 min.
Add the rinsed quinoa, stir and cook for another 10 minutes until the quinoa is soft. The longer you cook the soup after the quinoa is added the thicker it will become so if you would like it heartier, continue to cook it for longer. If it becomes too thick you can always add a little water to thin it back out.

Sending you sunshine, happiness and tomato soup love,

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