MINESTRONE SOUP WITH QUINOA
this recipe is for 4 people
Minestrone soup is a traditional vegetable soup filled with pasta or rice. We introduce you to a healthy version of this Italian meal: with quinoa and chickpeas. Rich, nutritious and tasty!
INGREDIENTS:
200 grams quinoa tricolore800 grams tomatoes
2 carrots
1 onion
Smoked paprika powder
1 can tomato purée
3 cloves garlic
2 vegetable stock cubes
Pinch of salt
2 carrots
Thyme
Some basil leaves
Cooking cream
200 grams chickpeas
2 carrots
Thyme
Some basil leaves
Cooking cream
200 grams chickpeas
Kitchen appliances
Hand blender
Hand blender
PREPARATION:
1) Preheat the oven to 200 degrees. Drain the chickpeas and mix them with the paprika powder. Spread the chickpeas over a baking paper covered baking tray and put them in the oven for 30 minutes.2) Cook the quinoa by following the instructions on the package.
3) Wash the vegetables. Dice the tomatoes and slice the carrots. Chop up the onion and the garlic and separate the thyme leaves from their branch.
4) Heat the oil in a stockpot and fry the onion, garlic and carrot for 5 minutes. Add the tomato purée and thyme and stir well.
5) Put the diced tomato in the pan. Add boiling water until the vegetables are under water and crumble the stock cubes. Cook the soup for about 15 minutes.
6) Puree the soup with a hand blender and season with salt and pepper. Add the chickpeas and quinoa. Serve the soup in bowls and pour a dash of cooking cream in them. Garnish the soup with some quinoa and basil leaves.
