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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! Read more ! 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 |
1/2 cup quinoa, thoroughly rinsed |
1/2 cup vegetable stock, hot |
1/2 tbsp curry powder |
1 tsp brown sugar |
Directions:
1. Preheat oven to 375F.
2. Lightly coat a cookie sheet with baking spray.
3. Spread onion and chili pepper pieces on sheet.
4. Slip garlic pieces in tomato halves, place tomatoes cut side up on sheet.
5. Sprinkle with salt and plenty of pepper, mist lightly with baking spray.
6. Bake 1 hour.
7. Meanwhile, bring remaining 1 cup water to a boil. Add saffron and quinoa, stir and reduce heat to low.
8. Cover and simmer 15 minutes.
9. Scrape all cookie sheet contents into a blender or food processor, add stock, curry powder and brown sugar. Puree until smooth.
10. Ladle tomato mixture into 4 serving bowls, evenly divide saffron quinoa mixture between them and serve immediately.
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