Tomato-Quinoa Soup

Name: Tomato-Quinoa Soup
Prep time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 c. 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 c. lower-sodium chicken or vegetable broth; 1/4 c. roasted salted pepitas (pumpkin seeds); 1 tbsp. snipped fresh chives; 1/2 tsp. crushed red pepper

Published: Feb 3, 2015

Yields:

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

275

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

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Ingredients

1 cup 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 lower-sodium chicken or vegetable broth
1/4 cup roasted salted pepitas (pumpkin seeds)
1 Tbsp. snipped fresh chives
1/2 tsp. crushed red pepper

Directions

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