Tomato Soup: Loving the Local Produce Scene

Some amazing things are happening: 

1. It's leap year
2. Here in Maine we're getting a snow storm tonight!
3. Spring and warmer weather are right around the corner
4. I've been LOVING my yoga teacher training (more on that soon!)
5. Winter Farmers' Markets in my town are offering such a bounty of produce, it's lovely
6. I got a new cookbook to read over and over:  Plenty by Yotam Ottolenghi
7. I'm planning a cleanse for March!

What's also been happening is some intense tomato cravings.  I'm not sure what's going on.  Ketchup.  Tomato soup.  Tomato sauce.  I've been totally digging these things, adding them to every meal.  I swear, I'm going to make my millions marketing a ketchup that is sweetened with stevia instead of sugar.  It'd be amazing, I promise.  I decided to look into why one would crave tomatoes...turns out that it can be on account of anemia...which, during one health episode earlier this month, I discovered that I have - again. 

Or, maybe I'm just ready for summer and summer's luscious tomatoes.  Or perhaps I'm just yearning to support the local economy -- at our Winter Farmers' Market, Olivia's Garden sells hot house tomatoes and basil.  Yes, I live in Maine.  I sort of still can't get over that someone is selling tomatoes in the winter.  I'm plenty happy to buy their produce and support them. 

So, I had my tomatoes.  And a new cookbook.  The two married together perfectly -- I was inspired by both to make this Tomato Quinoa soup.  I replaced the semolina with quinoa, added in a few extra herbs, and took out some of the water.  If you like a really smooth soup, I'd suggest that you blend it before adding in the quinoa.  I liked the texture that it had, though.  It was comforting, served alongside some stir-fried veggies on the final days of winter.  The basil, so fresh, really made this dish sing with both fragrance and flavor.  I was also particularly fond of the way the onion added a bit of depth and complexity to the dish.  If you're not such an onion fan, try fennel.  The original recipe calls for cilantro -- so use that if you're not feeling like having some Basil. 

Quinoa Tomato Soup

Inspired by the Tomato, semolina and cilantro soup in Plenty

• 1 teaspoon olive oil or ghee
• 2 medium onions, diced
• 4 garlic cloves, minced
• 2 teaspoons coriander
• 2 teaspoons cumin
• 2 teaspoons ginger
• 4 tablespoons Italian Seasoning Spice Mix 
• 3 handfuls finely chopped fresh basil
• 2 tablespoons tomato paste
• 4 tomatoes, diced and semi-peeled
• 4 cups water
• 2 cups pre cooked quinoa
• salt for garnish

Warm up the olive oil in a good-sized pot.  Add in the onions, garlic, spices, and basil.  Stir around with your favorite wooden spoon for a bit, until the onions are translucent and looking colorful from the spices.  Add in the tomato paste, and let that heat up for a minute or so.  Add in the tomatoes, and stir for another 2-3 minutes.  Add in the water, and bring to a boil, promptly reducing to a simmer.  Let the heat work its magic for 20-30 minutes or so.  Add in your pre-cooked quinoa, and let the two dishes get acquainted with each other.  The quinoa should soak up any water that's hanging out.  If not, save it -- you might want to use it for a veggie stir fry later on, or even to go along with the meal.  Let everything warm up for another 10 minutes.  Add salt and a pinch of stevia if you're feeling like some sweetness needs to happen. 
Serves 2, with just a little bit left over to make a nice sauce.