I love the smell of fresh tomatoes in summer. I love to pick them from the haulm and hold them for a while, inspiring their flavor. I love the way they melt into your mouth and their sweet and delicate taste. Well, what can I say? I simply love tomatoes.
And I miss them very much in winter. I find that winter vegetables have no real taste, they are much like a dull substitute for their sisters from the summer. Lucky me my mother in law likes to can tomatoes for the cold period. This way they get to keep their sunny flavor and enchant my taste again and again. And trust me, I am really lucky, as she cans a lot of tomatoes, around 80-90 jars, including the bouillon. I use about 80% of this quantity for cooking. Quite impressive, isn’t it?
So, when I really miss my summer tomatoes, I cook this soup. It is delicious and very nourishing and my kids simply love it. That’s how I get to trick them to eating quinoa, as they are not very fond of it usually. And to be honest, neither am I. But this combination is really tasty and it brings a lot of nutrients.
Let me show you the recipe
56 oz canned tomatoes
14 oz tomato bouillon
3 garlic cloves
1 large onion
1 medium carrot
1 medium potato
2 tbsp extra virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried Italian basil
pinch of salt
1 tsp turmeric
a small hand of fresh parsley
33 oz vegetable soup/water
1 oz white quinoa
Preparation time: 20 minutes
Cooking time: 40 minutes
Mince the garlic
Cut the onion into small pieces
And place them into a medium pot. Pour the olive oil and 3/4 cup of water.
Sautee them until the onion is soft and translucent.
Shred the carrot, take it to the pot and let cook for 5 minutes.
Dice the potato, throw it together with the rest of the ingredients and let simmer for 5 minutes more.
Add the dried herbs (the basil and the thyme)
And the tomatoes.
Bring to a boil, then add the hot vegetable soup/water.
Boil for 20 minutes, let it cool a little bit and blend everything with a hand mixer.
Meanwhile take the quinoa
and wash it thoroughly under cold water, for 5 minutes.
The first time I used quinoa, I didn’t know I had to wash it. It had such a bad taste that I sweared I will never eat something like that again. After that, I found out that it needs to be washed and I decided to give it one more try. And it worked, the bad taste was gone.
I use a proportion of 1 to 3 when boiling the quinoa: 1 oz cereal to 3 oz water.
Use these quantities and let boil in a small pot for about 20 minutes. Remove the excess water if there is any.
Transfer the quinoa into the soup. You may boil it in the soup pot, but I usually prepare it separately.
Season with turmeric.
Chop the fresh parsley and add it to the soup.
Serve and enjoy!