Tomato Fennel Quinoa Soup
Tomato Fennel Quinoa Soup - quick, easy, delicious, and filling enough to be a meal in of itself. Plus it's made with ingredients you probably have mostly on hand already - a perfect recipe to bridge the seasons from winter to spring.
- 2 Tablespoons extra virgin olive oil
- 1 medium yellow onion finely diced
- 1 medium fennel bulb about 2 cups diced
- 2 cloves garlic minced
- 2 cans diced tomatoes 400g / 14oz cans
- 1/2 cup white wine or white vermouth
- 1 Tablespoon fresh thyme plus more for garnish
- 8 cups vegetable broth
- 3/4 cup uncooked quinoa rinsed
- salt and pepper
Heat olive oil in a large heavy-bottomed pot over medium high heat.
Add onion and sauté for 3-5 min, until translucent.
Add the garlic, fennel, and thyme and sauté for about 5 min more, until the garlic has begun to turn brown, but not burnt.
Pour in white wine, and cook for 3-5 min, until most of the liquid has cooked off.
Add the canned diced tomato and their liquid, and cook, stirring frequently, until the tomatoes have started to break down, about 10 min.
Add vegetable broth and rinsed quinoa.
Bring soup to a boil, then reduce heat to medium low, and cover. Simmer until the quinoa has cooked and the soup has thickened, 10 - 15 min.
Serve with fresh grated parmesan over the top, and a sprinkling of fresh herbs.
- If you're not a fan of the flavour of fennel, you can swap it out for celery. The flavour is subtle though, and I recommend giving it a try.
- This soup is hearty enough to enjoy on it's own, but also great with a nice piece of crusty bread along side.
- Try finishing it with some fresh basil or parsley, and a grating of Parmesan cheese on top (if you're not vegan). You won't regret it.
Calories: 196kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Sodium: 1452mg | Potassium: 425mg | Fiber: 4g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 16.3mg | Calcium: 65mg | Iron: 2.6mg