Tomato Fennel Quinoa Soup Recipe; with salad and olive bread!
This tasty chunky tomato soup is a must make, especially if you love fennel! I decided to make this a my main for an important group of girl friends, we were well overdue on our gossiping, catching up and good o’le belly laughs. The soup seemed fitting for a stay in chatty dinner party on a cold Vancouver night. Plus it went well with wine, always a bonus!
To add a bit of bulk I figured I should make some greens, so I tossed up a salad of baby greens, red onion and capers, for the dressing I blended an entire avocado, 3 cloves of garlic, threw in a tsp of capers, squeezed in a 1/2 a lemon and added a 1/4 cup of olive oil, place all ingredients in a blender and blend until smooth, top with a pinch of salt and pepper and toss dressing in your salad.
Tomato Fennel Quinoa Soup
2 Tbsp olive oil
1 medium yellow onion, finely diced
1 bulb of fennel, finely diced (about 2 cups)
3 or 4 cloves of garlic, minced
4 cups of fresh diced tomatoes
1 can of diced tomatoes
1 Tbsp fresh thyme,
1 Tbsp paprika,
8 cups water,
3/4 cup uncooked quinoa, rinsed
salt and pepper to taste
Heat olive oil in a large pot over medium high heat. Add onion and saute until translucent. Add the garlic, fennel, and fresh thyme, cook for about 5 min until the garlic has begun to brown. Blend fresh tomatoes in blender and add fresh diced tomato and their liquids, stir frequently. Add vegetable water and can of diced tomatoes, stir in rinsed quinoa.
Bring soup to a boil then reduce heat to medium low, cover pot and let simmer until the quinoa has cooked and the soup has thickened, about 20 – 30 min. If the soup has thickened too much add a little extra water to thin it. You could also add basil instead of thyme.