Creamy quinoa and tomato soup

Published: 2024-04-15

Last Updated: 2024-05-23

Tags:

• entrees
• soups
• vegetarian
• recipes

Info	Amount
Prep Time	10 min
Cook Time	35 min
Yields	6 servings

Equipment

• 1 prep knife
• 1 cutting board
• 1 garlic press
• 1 large soup pot
• 1 cheese grater
• 1 collander
• 1 can opener
• 1 wooden spoon
• 1 soup ladle

Ingredients

Quantity	Item
2 Tbsp	olive oil
1/2	white onion, diced
3	carrots, diced
2 cloves	garlic, minced
1 L	vegetable broth
5/4 cup	quinoa, uncooked, rinsed
15 oz	chickpeas, drained and rinsed
15 oz	diced tomatoes
8 oz	tomato sauce
1 Tbsp	Italian seasoning
3 handfuls	spinach
1 cup	Greek yogurt
	Kosher salt
	lemon juice
	table salt
	black pepper
	Parmesan
	red pepper flakes

Directions

1. Heat olive oil in the pot over medium-high heat.
   1. Add the diced onion, and a pinch of Kosher salt, and saute for 3 min.
   2. Add the minced garlic and saute for another 1 - 2 min.
   3. Add the carrots and saute for another 3 - 5 min, until soft.
2. Braise the bottom of the soup pot with a splash of vegetable broth.
   1. Once the fond has been scraped up, pour in the rest of the broth, and add the quinoa, chickpeas, tomatoes, tomato sauce, and seasonings.
   2. Bring to a boil, reduce to low heat, then cover and let simmer for 20 - 25 min.
3. Season with lemon juice, salt, pepper, and Italian seasoning to taste.
   1. Stir in spinach until wilted, then Greek yogurt.
   2. Season to taste, then serve with grated Parmesan.

References & Notes

1. Original recipe: Platings & Pairings
2. Lasts in the fridge for ~ 3 days