Fire Roasted Tomato Basic & Quinoa Soup
to Prep & to Cook
Yields 1 (0 servings × 4)
This hearty soup, along with the leafy green salad, contains all the immune-boosting vitamins and minerals we need, as well a complete protein source from the quinoa. It can easily be made ahead of time and enjoyed throughout the week, making it a great recipe for busy people who understand the importance of healthy food!
1 bay leaf
2 tsp. chili powder
1.5 cup cooked quinoa (less or more, depending on consistency)
Salt and pepper, to taste
1 handful of fresh basil leaves
1 garlic clove (or 1 tsp. garlic powder)
2 cups low-sodium vegetable broth
0.5 cup nutritional yeast
1 cup cooked white beans, such as cannellini (drained and rinsed)
1 28 oz. can organic, fire roasted tomatoes (drained and rinsed)
In a food processor, mix tomatoes, white beans, vegetable broth, nutritional yeast, shallot, garlic, and basil until well-incorporated to your liking.
Transfer tomato mixture to a pot and begin warming on low-medium heat.
Add cooked quinoa, chili powder, salt, pepper, and bay leaf. Bring the soup to a simmer, cook for about 15-20 minutes, stirring occasionally.
Remove the bay leaf, do a taste test, and adjust seasonings accordingly. Transfer a generous portion to a bowl, and serve alongside a leafy green salad.
Recipe by Christina Pasternak