Here comes a fresh, brightly flavored soup that gets a hearty twist from the quinoa. The complexity of the taste is surprising for such a simple-to-prepare dish. You’ll want to use this recipe all year long.
Tomato Quinoa Soup
Recipe By Sina Mizrahi
- Cook & Prep: 50 m
- Serving: 8
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
For the soup
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In a medium pot over a medium flame, heat the olive oil. Add the onion and sauté; once translucent, add the garlic and fennel seeds and toss to coat.
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Add the canned tomatoes with their juices, the broth, and the water. Season with paprika, salt, and pepper. Bring to a boil for 10 to 15 minutes, then cover and reduce heat to low.
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Simmer for another 10 to 15 minutes.
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Remove from heat. Using an immersion blender, blend the mixture. Add the quinoa, return to heat, and cook for 5 to 10 minutes more. Serve hot.
