Tomato Soup Exotica
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tomato Soup Exotica calories by ingredient
Introduction
Adapted from Jennifer Bain’s recipe in The Toronto Star, this recipe takes your typical tomato soup and brings it to a whole new level of exoticism with the addition of curry, quinoa and saffron. A great, hearty vegan feast! Adapted from Jennifer Bain’s recipe in The Toronto Star, this recipe takes your typical tomato soup and brings it to a whole new level of exoticism with the addition of curry, quinoa and saffron. A great, hearty vegan feast!Number of Servings: 4
Ingredients
-
1 white onion, sliced thinly
1 jalapeno chili, seeded and minced
4 cloves garlic, slivered
3 lb plum tomatoes, cut in half
1 tsp kosher salt
Black pepper
1 cup water
1/8 tsp saffron threads, crumbled
½ cup quinoa, thoroughly rinsed
½ cup vegetable stock, hot
½ tbsp curry powder
1 tsp brown sugar
Directions
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.