Creamy Tomato Quinoa Soup

Serves: 4
Quinoa3/4 cup
Chickpeas1/2 cup dry /
1 can
Diced tomatoes26 oz can
Coconut milk13 oz can
Bouillon paste4 tsp
Water8 cupsmore if needed
Tomato paste2 tbsp
Red chili flakesto taste
Oreganoto taste
Garlic4 clovesminced
Celery2 stalkschopped
Carrots3 mediumchopped
Onion1 largechopped
Spinach2 - 3 cupschopped
Parsley1/3 cupoptional
Olive oil1/4 cup
Saltto taste
Pepperto taste
Cheeseto tasteoptional

  • Soak chickpeas overnight and pressure cook for 3 whistles if using dry
  • Fry onions in oil till translucent, add tomato paste and cook for 5 min till both are browned. Deglaze the pan a few times to avoid burning the tomato paste
  • Add garlic, celery, carrots, oregano, salt and pepper and cook for 2 min
  • Then add bouillon paste, water, diced tomatoes, chickpeas, quinoa, and chili flakes
  • Bring to boil, then reduce heat; cover and simmer for 20 minutes
  • Add coconut milk and spinach, mix until spinach wilts
  • Adjust oregano, salt and pepper to taste
  • Optionally garnish with parsley and shredded cheese