Tomato soup with tricolor quinoa and parsley

Serves: 4 • Preparation time: 30 minutes

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100 grams Tricolor Quinoa

4 tablespoons olive oil

2 sweet onions, cut into thin segments

1 kg ripe Roma tomatoes, chopped

5 sprigs parsley, finely chopped

100 grams Tricolor Quinoa

750 ml vegetable stock (made with stock cube)

125 ml coconut cream

175 grams fresh soya beans (edamame)

4 tablespoons basil pesto


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How to cook

  1. Heat the oil in a soup pan. Gently sauté the onions for 10 minutes until translucent (do not brown), to give them a soft, sweet flavour.

  2. Add the chopped tomato and parsley. Simmer for 5 minutes. Use a potato masher to mash the chopped tomato. Add the Quinoa and the stock. Bring the soup to the boil, and turn down the heat. Simmer the soup on low heat for 15 minutes, adding the cream and the soya beans after 10 minutes. Season with salt and pepper.

  3. Ladle the soup into 4 bowls, and spoon the pesto on top.


Serving suggestion: toss cubes of day-old bread with garlic, olive oil and finely chopped rosemary and fry in a frying pan until golden brown. Then thread them on skewers.

Vegetable suggestion: add strips of roasted red pepper along with the Quinoa.




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