Tomato Soup Exotica
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 white onion, sliced thinly1 jalapeno chili, seeded and minced4 cloves garlic, slivered3 lb plum tomatoes, cut in half1 tsp kosher saltBlack pepper1 cup water1/8 tsp saffron threads, crumbled½ cup quinoa, thoroughly rinsed½ cup vegetable stock, hot½ tbsp curry powder1 tsp brown sugar
Preheat oven to 375F.
Lightly coat a cookie sheet with baking spray.
Spread onion and chili pepper pieces on sheet.
Slip garlic pieces in tomato halves, place tomatoes cut side up on sheet.
Sprinkle with salt and plenty of pepper, mist lightly with baking spray.
Bake 1 hour.
Meanwhile, bring remaining 1 cup water to a boil. Add saffron and quinoa, stir and reduce heat to low.
Cover and simmer 15 minutes.
Scrape all cookie sheet contents into a blender or food processor, add stock, curry powder and brown sugar. Puree until smooth.
Ladle tomato mixture into 4 serving bowls, evenly divide saffron quinoa mixture between them and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Lightly coat a cookie sheet with baking spray.
Spread onion and chili pepper pieces on sheet.
Slip garlic pieces in tomato halves, place tomatoes cut side up on sheet.
Sprinkle with salt and plenty of pepper, mist lightly with baking spray.
Bake 1 hour.
Meanwhile, bring remaining 1 cup water to a boil. Add saffron and quinoa, stir and reduce heat to low.
Cover and simmer 15 minutes.
Scrape all cookie sheet contents into a blender or food processor, add stock, curry powder and brown sugar. Puree until smooth.
Ladle tomato mixture into 4 serving bowls, evenly divide saffron quinoa mixture between them and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 150.4 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 6.9 g
- Protein: 7.7 g
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