Tomato-Quinoa Soup (serves 6 )

Protein-packed quinoa is the perfect addition to this fresh, brightly flavoured, and meatless soup.
Ingredients
- 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
Directions
- Cook quinoa as packaging directs
- In a large saucepan heat butter and oil on medium heat, until butter melts
- Add shallots, garlic, and fennel seeds. Cook for 4 to 6 minutes or until vegetables begin to soften, stirring occasionally
- Add tomatoes and stock. Heat to simmering on high. Simmer for 15 minutes, stirring occasionally
- With immersion or regular blender, purée mixture until smooth. Reheat soup if necessary
- In a medium bowl, combine cooked quinoa, pepitas, chives, and red pepper
- Serve soup topped with quinoa mixture.
