Tomato-Quinoa Soup (serves 6 )

Tomato-Quinoa Soup (serves 6 )

Protein-packed quinoa is the perfect addition to this fresh, brightly flavoured, and meatless soup.


  • 1 cup (250ml) red or white quinoa
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 medium shallots
  • 2 clove garlic
  • 1 tbsp fennel seeds
  • 2 can whole peeled tomatoes
  • 2 cups (500ml) chicken or vegetable stock
  • 1/4 cup (60ml) roasted salted pepitas (pumpkin seeds)
  • 1 tbsp snipped fresh chives
  • 1/2 tsp crushed paprika


  1. Cook quinoa as packaging directs
  2. In a large saucepan heat butter and oil on medium heat, until butter melts
  3. Add shallots, garlic, and fennel seeds. Cook for 4 to 6 minutes or until vegetables begin to soften, stirring occasionally
  4. Add tomatoes and stock. Heat to simmering on high. Simmer for 15 minutes, stirring occasionally
  5. With immersion or regular blender, purée mixture until smooth. Reheat soup if necessary
  6. In a medium bowl, combine cooked quinoa, pepitas, chives, and red pepper
  7. Serve soup topped with quinoa mixture.

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