healthy eating tomato soup Nutrition

Tomato & quinoa soup

A tasty, healthy and filling soup recipe which makes a great warming lunch. 

Serves 6

  • 2 x 400g tins chopped tomatoes
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1tsp dried oregano
  • 1.5 tsp reduced-salt vegetable stock powder
  • 1.5tbsp thick balsamic vinegar
  • 3tbsp shredded fresh basil
  • 80g quinoa
  • 1tbsp shredded fresh mint
  • 1tbsp shredded fresh flatleaf parsley
  • 6 thin slices granary bread, toasted, to serve
  1. Put a large pan over a medium-high heat, then add the tomatoes, carrots, celery, onion, garlic and oregano. Mix the stock with 1ltr boiling water in a jug, then add to the pan along with the vinegar and half the basil. Bring to the boil, then reduce the heat and simmer for 20-25 min until the soup thickens.
  2. Meanwhile, cook the quinoa in a medium pan according to the pack instructions. Drain.
  3. Take the soup off the heat and purée with a stick blender (or leave to cool slightly and whiz in a food processor). Stir the quinoa into the soup with most of the remaining basil, the mint and parsley.
  4. Garnish with the remaining basil and a grind of pepper, then serve with the toast.