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