Sometimes – when it comes to meals - you just know you have stumbled onto a winner. And not even when you are sitting down enjoying the finished product. No – it is when you come across the recipe and can just ‘feel’ that it will be a hit. I had one of these moments on the weekend. We’d had a big yum cha brunch, and our appetites by dinner were still far from raging. I flicked through a recent copy of the Healthy Food Guide (one of my favourites) and found a recipe for a tomato quinoa soup that immediately appealed. Then, with a few of my own tweaks, we soon found ourselves huddled over big bowls of steaming soup with the Season 4 finale of Breaking Bad on the TV. A perfect Sunday night really. But back to that soup. I loved how full of vegetables this soup was. Carrot, celery, tomatoes – and I added some broccoli for good measure. Into a pot with stock, herbs and garlic… and then simmered for 20 minutes or so (until the veggies were soft). Then out came my trust stick-blender – converting the mix into a thick, hearty soup. And the real winner? Ladling the soup over some quinoa that I had prepared separately – providing extra bulk and a bit of a protein kick. I topped the soup with a mixture of shredded basil, parsley and mint, and seasoned well with black pepper. And the final star of the show? Some gorgeously-chewy olive sourdough – from a favourite bakery. I know soup gets a bad wrap (kinda like salads in the warmer months) but I truly love them for their versatility, ease and the fact they can be thrown together so quickly. And this soup had even Mr BBB convinced! Tomato & Veggie Quinoa Soup – Makes 2 generous serves
- olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small head of broccoli, broken into florets
- 2 cloves garlic
- 1 tsp dried oregano
- 1 can diced tomatoes
- 1 cup vegetable stock
- 1 cups water
- 1-2 tbs fresh basil leaves, torn
- 1cup cooked quinoa
- Fresh herbs to serve – I used shredded mint, basil and parsley
- Heat oil in a medium saucepan. Add the vegetables, garlic and oregano, and sauté for a few minutes or until the vegetables start to soften.
- Add the tomatoes, stock, water and basil – and simmer for 20 minutes.
- Puree using a stick blender, then season with pepper to taste.
- Divide the quinoa between serving bowls. Spoon over the soup, and sprinkle with extra herbs.
What about you? Tried any new soup combinations lately?