Quinoa And Tomato Soup
Equipment
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot diced
- 1 celery stalk diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes optional
- 1 cup uncooked quinoa rinsed
- 1 can 14 oz crushed tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh basil or parsley for garnish
Instructions
Sauté The Aromatics
- I heat olive oil in a large soup pot over medium heat. Then I toss in the onion, garlic, carrot, and celery, cooking them until softened—about 5–6 minutes.
Add The Spices
- Once the vegetables turn fragrant, I stir in the cumin, paprika, and chili flakes. The spices bloom beautifully and create a deep aroma.
Stir In Quinoa And Tomatoes
- I add the rinsed quinoa, followed by the crushed tomatoes. I give everything a good mix to coat the grains with flavor.
Pour In The Broth
- Next, I pour in the vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. The quinoa becomes soft and slightly translucent.
Finish With Lemon
- Before serving, I squeeze in the lemon juice and adjust salt and pepper to taste. I always taste at this point—it makes all the difference.
Garnish And Serve
- I ladle the soup into bowls and top it with chopped fresh herbs. It’s wholesome and comforting—just perfect.
Notes
I always rinse the quinoa before cooking—it helps remove the natural coating called saponin, which can taste bitter. Don’t skip this step!