Tomato Corn Soup with Quinoa
(Serves 4)In a 12-inch cast aluminum pan, saute carrot, celery, shallot, garlic and fennel in olive oil, covered, for 6 minutes.
1 carrot, peeled and sliced in 1/2 moons
1 stalk of celery, with leaves, diced
1/2 shallot, diced
1 large garlic clove, crushed
1/3 cup fennel, diced
1 teaspoon olive oil
Add tomatoes, broth and seasoning. Bring to a boil; lower heat to simmer. Simmer for 20 minutes while quinoa cooks.
10 ounce diced tomatoes in juice, no salt added
3 cups low sodium vegetable broth
1/2 teaspoon cumin
1/2 teaspoon Italian seasoning
Add corn. Return soup to a boil.
3/4 cup corn, frozen
Turn off heat. Add leaves and parsley. Cover and stir, allowing leaves to wilt.
1 1/2 cups spinach leaves, stems removed
1/4 cup fresh parsley, chopped
Garnish each bowl of soup with cooked, drained quinoa.
1/2 cup cooked quinoa
The soup was inspired by Clean Eating Magazine.