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Roast Tomato and Quinoa Soup

With Delaney Mes

Roast Tomato and Quinoa Soup

Prep Time: 20 mins
Cook Time: 1 hr
Serves: 4-5
Cost per serve: $1.30

For the tomatoes
6-8 ripe tomatoes
Salt and pepper
Olive oil
Balsamic vinegar
a few whole garlic cloves

For the soup
1 onion, finely chopped
1 Tbsp tomato paste
2 garlic cloves, finely chopped
salt and pepper
1.5 cups chicken or vegetable stock
3/4 cup dried quinoa, rinsed

For the tomatoes
Chop tomatoes into large chunks and spread over a baking tray.
Drizzle with olive oil and a little balsamic vinegar, and season with salt and pepper.
Add the whole unpeeled garlic cloves to the tray and roast for about 45 minutes at about 170C.

For the soup
In a large saucepan on med-high heat add a little cooking oil and then the onion, garlic, and tomato paste.
Cook together until onions are soft.
Add tomatoes and stock.
If tomatoes are out of season, you can use one tin of whole peeled and one tin of chopped tomatoes instead. 
Squeeze out the insides of the roast garlic at this stage and add to the soup mixture if you like.
Season to taste.
Add quinoa and simmer for about 20 minutes.
Garnish with sour cream and some chopped fresh herbs of your choice - basil is great.

(Broadcast: 7 May 2012)