The quinoa in this vegetable-rich soup adds another texture and nutritious element.
Preparation time: 15 minutes
Cooking time: About 20 minutes
Makes: 4 to 6 servings
2 Tbsp olive oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
2 Tbsp tomato paste
1 tsp oregano
1/2 tsp cumin
4 cups chicken or vegetable stock or broth
1/3 cup quinoa
2 ripe, medium tomatoes, diced
1 cup chopped fresh kale
1/2 cup fresh or frozen corn kernels
- salt and freshly ground black pepper to taste
Place the oil in a pot set over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes to soften. Mix in the tomato paste, oregano and cumin and cook 1 minute more. Add the stock, quinoa, diced tomato, kale and corn. Bring the soup to a gentle simmer, and simmer 15 minutes, or until the quinoa is tender. Thin the soup with a bit more stock if you find it too thick. Season with salt and pepper and serve.
