- 2 Tbsp. canola oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup quinoa
- 4 cups vegetable stock
- 1 small can of tomato paste
- 1 red pepper, seeded and chopped
- 2 cups cooked cannellini beans (rinsed, drained, and divided)
- 1/2 cup basil (fresh, chopped)
- 1 Tbsp. oregano (fresh, chopped)
- 1 carrot
- 1 celery stock
- 1 tsp. black pepper
1. Heat the canola oil in a large soup pot, add the onion. Stir-fry until translucent. Add chopped garlic and stir for an additional minute.
2. Add tomato paste, stock, red pepper, carrot, celery and quinoa. Bring pot to boil and then reduce heat to low. Let simmer for 20-30 minutes.
3. Add beans, basil, and oregano. Let soup cool and blend in a blender until smooth.
Original recipe link click here.
Similar to a tomato soup offering a somewhat tart flavour, this soup is pureed goodness in a pot! A bit thicker than the texture of apple sauce, one bowlful will satisfy your hunger. The combination of basil, red pepper, and a sweet carrot add a layering of flavours which a classic tomato soup cannot provide. It feels as if one spoonful is packed with the aftertaste of five different vegetables; somewhat like a vegetable smoothie. It’s densely good.
It may be comfortable for us to stick with the grains we know and love, but there are so many great grains we can explore. Quinoa for example, is a versatile grain that offers a nutty and delightfully light smoky flavour. Quinoa can be eaten hot in oatmeal, stews, or soups, or enjoyed cold in summer salads. Offering fewer calories and more protein and fibre than brown rice, I recommend you give quinoa a try. Oh, did I mention it’s a gluten free?Overall Recipe Rating: 3.5/5 kiwis