Tomato-quinoa soup with herb salsa
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Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$3.55 per serve
(at time of publication)
Full ingredients list:
2 x 400g cans no-added-salt diced tomatoes
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 garlic cloves, crushed
1 teaspoon dried oregano
2 cups reduced-salt vegetable stock
1/4 cup finely shredded basil leaves
1/3 cup (60g) quinoa
1 teaspoon finely shredded mint leaves
1 tablespoon finely shredded flat-leaf parsley
8 slices wholegrain sourdough, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a large saucepan over medium–high heat. Add diced tomatoes, carrots, celery and onion to pan with garlic, oregano, vegetable stock, 2 tablespoons of the basil and 2½ cups boiling water. Bring to the boil; simmer, uncovered, for 20 minutes, or until soup thickens. Purée soup with a stick blender until smooth.
Step 2 Meanwhile, cook quinoa in a medium saucepan according to packet instructions; cover to keep warm and set aside.
Step 3 Combine remaining basil with mint and parsley in a small bowl. Stir reserved quinoa into soup with herb salsa; serve with sourdough.
About this recipe
First published: June 2014