Tomato soup with quinoa and avocado
2 servings
40 minutes
Recipe from the chef of the Now cafe Sergey Besedin.
Calories347.4kcal
Proteins8grams
Fats20.6grams
Carbohydrates32.8grams
Shallot
80
g
Carrot
80
g
Celery stalk
6
g
Garlic
6
g
Green basil
6
g
Olive oil
20
ml
Water
60
ml
Salt
to taste
Sugar
to taste
Quinoa
40
g
Avocado flesh
40
g
Fresh herbs
to taste
Ground black pepper
to taste
1
Chop onion, carrot, and celery randomly and sauté in olive oil until soft, then add chopped garlic and green basil.
- Shallot: 80 g
- Carrot: 80 g
- Celery stalk: 6 g
- Garlic: 6 g
- Green basil: 6 g
- Olive oil: 20 ml
2
After a few minutes, add tomatoes in their own juice and 60 ml of water. Simmer for about 30 minutes on low heat. Add salt, pepper, and sugar to taste.
- Tomatoes in their own juice: 500 g
- Water: 60 ml
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
3
Remove the soup from the heat, let it cool slightly, and blend the entire mixture.
- Tomatoes in their own juice: 500 g
4
Cut the avocado flesh into small cubes.
- Avocado flesh: 40 g
5
Pour the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.
- Quinoa: 40 g
- Avocado flesh: 40 g
- Herb-infused olive oil: 10 ml
- Fresh herbs: to taste
