Tomato Soup with Quinoa and Avocado
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Recipe by chef John Smith from the Café Delight.
Ingredients
- Crushed Tomatoes in Their Own Juice - 17.6 oz
- Shallot - 2.8 oz
- Carrot - 2.8 oz
- Celery stalk - 0.2 oz
- Garlic - 0.2 oz
- Fresh basil leaves - 0.2 oz
- Olive Oil - 0 fl oz
- Water - 2 fl oz
- Salt - to taste
- Sugar - to taste
- Quinoa - 1.4 oz
- Avocado flesh - 1.4 oz
- Olive Oil - 0 fl oz
- Herbs - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the onion, carrot, and celery into random pieces and sauté them in olive oil until soft, then add minced garlic and fresh basil.
Step 2
After a few minutes, add the tomatoes in their own juice and 60 ml of water. Simmer for about 30 minutes over low heat. Add salt, pepper, and sugar to taste.
Step 3
Remove the soup from the heat, let it cool slightly, and blend the entire mixture in a blender.
Step 4
Dice the flesh of the avocado into small cubes.
Step 5
Ladle the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.
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