Beautiful, gorgeous red tomatoes. Despite the attack of late blight on our tomato plants, we have been lucky enough to harvest many, many tomatoes. Soups, sauces, and salsas have been our favourite way to enjoy our tomatoes.
Here's a tomato soup recipe that includes basil (always a perfect complement to tomatoes) and quinoa (pronounced "keenwa"). Quinoa, originally from South America, is a nutritious powerhouse. It's a great source of fibre and contains a complete set of essential amino acids making it a complete protein. It is also high in iron, magnesium and phosphorus.
|Quinoa tomato basil soup|
8 or more chopped tomatoes (any kind will do)
1 cup chopped celery
1 cup chopped onions
1 cup water
2 cloves sliced garlic
2 tbsp canola oil
1/2 cup quinoa
2 tbsp dried basil (more or less to suit your taste)
1/2 cup creamsalt and pepper to taste
1 tsp sugar
In a medium saucepan cook quinoa.
Place 1/2 cup quinoa in 1 cup water and bring to boil.
Reduce heat and simmer for 5 minutes.
In a large pot, heat canola oil.
Add celery and onions.
Saute for 5 to 10 minutes until soft.
Add garlic and cook for another 3 minutes. Do not brown.
Add chopped tomatoes and water.
Bring to boil.
Let simmer for 30 to 45 minutes until tomatoes are soft and falling apart.
Strain mixture through sieve or food mill.
Pour soup back into the saucepan.
Add dried basil, salt, pepper and sugar.
Add cooked quinoa.
Heat cream until hot but not boiling*.
Add warmed cream to soup.Serve immediately.
* Heating the cream will help prevent it from curdling.
Serves 8 (can be frozen)