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Tomato and Quinoa Soup    Veg   HT  SP  50mins

Serve 4     Hot Vegetable  Vegetables  Vegetarian  Vegan  Soups  Dairy   Gluten Wheat Free   Eggless  



450g/1lb Fresh Tomatoes, chopped

400g/14oz tin Chopped Tomatoes

1 tbsp Tomato Puree

150ml/5 fl.oz. Water

Salt and Pepper

75g/3oz Quinoa

Freshly chopped Parsley to garnish




1. Place the fresh tomatoes, tinned tomatoes, tomato puree, water, salt and pepper in a large saucepan, bring to the boil, stirring, then reduce the heat and simmer for 30 minutes.


2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.


3. Return to the saucepan, bring back to the boil and stir in the quinoa. Reduce the heat and simmer for 10-15 minutes, or until the quinoa is tender.


4. To serve - Transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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