Having a healthful, nutrient-laden vegan soup was never so tasty as this Crispy Quinoa Tomato Soup! Enjoy this filling dish minus the guilt. Check the recipe below! (image credit)
Cook / prep time: 40 minutes
Serving/s: 4
Ingredients:
150 g quinoa, red or black
700 g mashed tomatoes
250 g cherry tomatoes
150 g whipped cream
40 g Parmesan, block
100 ml of orange juice
3 garlic cloves
1 onion
2 tbsp olives
1 tsp chili powder
1/2 bunch of basil
Salt & pepper
Sugar
Baking paper
Directions:
For the Parmesan chips:
Preheat oven 180 C / 356 F. Line a baking sheet with parchment paper.
Wash basil and pluck the leaves.
Grate Parmesan cheese finely. Mix with a little pepper. Spread the cheese in tablespoon-sized portions on the tray.
Spread the basil on the tray as well. Brush with a little oil.
Bake for 5-7 minutes. Take out and let cool on the baking tray.
For the soup:
Boil quinoa in 300 ml of salted water. Remove from the stove and let it steep for 15 minutes.
Peel and finely chop the garlic and onion. Wash and halve cherry tomatoes.
Heat oil in a pot. Sauté onion, garlic, 1 tbsp sugar and 1 tsp chili powder.
Add cherry tomatoes and continue to cook while stirring for 1 minute.
Deglaze with strained tomatoes, 200 ml water and orange juice.
Bring everything to a boil and simmer for 10 minutes.
Stir in the cream and continue to simmer for 2 minutes.
Puree the soup with a hand blender.
Season with salt, pepper and sugar.
Arrange soup in bowls. Spread the parmesan chips and crispy basil leaves on top.
Serve warm. Enjoy with your favorite gluten-free bread!
After a hearty soup why not try out nutritious protein bites?
