Roasted Tomato + Quinoa Soup

Roasting the tomatoes is a fantastic way to bring out their sweetness. And the quinoa adds extra fibre and nutrients.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 220°C fan / 475°F.

   
2. 2

   Put the tomatoes and onions on to a large baking tray, season generously with salt and pepper and drizzle with olive oil. Toss with your hands to combine, then turn all the tomato halves cut side up. Roast for 20 minutes.

   
3. 3

   Next, rinse the quinoa in a sieve and transfer to a saucepan. Add 600ml of hot water, cover and cook until soft, then drain and leave uncovered to one side.

   
4. 4

   Once the tomatoes and onions finish roasting, remove the tray from the oven. Throw the cubes of bread on top of the tomatoes along with the garlic cloves. Roast for a further 5 minutes.

   
5. 5

   Remove the tray from the oven and leave to cool.

   
6. 6

   Once cool enough to touch, transfer the toasted bread to a plate and save for later. Peel the garlic and remove and discard the onion skins. Add both to a large saucepan along with the tomatoes and all their juices.

   
7. 7

   Add the vegetable stock, fresh basil, chilli flakes, balsamic vinegar and vegan single cream to the saucepan and blend with a hand-held blender until smooth. Add the cooked quinoa and heat through on a medium heat.

   
8. 8

   Serve in bowls and decorate with a swirl of cream, the toasted bread and a pinch of chilli flakes and black pepper. This will stay fresh in the fridge for 3–4 days, or can simply be frozen for as long as you want!