Ingredients:
- 430g cooked quinoa
- 4 tablespoons finely grated Parmesan
- black pepper from the mill
- 2 kg tomatoes, halved
- 2 bunches of basil
- 1 bulb of garlic
- 1 tbsp olive oil
- 1 1/2 liters chicken broth
- sea-salt
Preparation:
1. Preheat the oven to 200 degrees (180 degrees for a fan oven). Mix 80 g quinoa, parmesan and some pepper and place in tablespoon-sized portions on a baking tray lined with baking paper. Bake for 5-7 minutes until golden brown. Remove from oven and allow to cool.
2. Place the tomatoes, basil and garlic on a baking sheet lined with baking paper and drizzle with oil. Roast in the oven for 45 minutes until the tomatoes are soft.
3. Place the rest of the quinoa on a separate tray lined with baking paper, drizzle with oil and mix. Simmer the tomatoes for the last 15 minutes.
4. Peel the garlic, bring to the boil in a saucepan with the tomatoes and broth. Simmer over medium heat for 10 minutes and puree.
5. Add quinoa to the soup, season with salt and pepper. Serve the soup with basil and crunchy parmesan.
Per person 590 kcal, fat 30 g
