Tomato soup with quinoa and avocado

Chop onion, carrot, and celery randomly and sauté in olive oil until soft, then add chopped garlic and green basil.

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.

Remove the soup from the heat, let it cool slightly, and blend the entire mixture.

Cut the avocado flesh into small cubes.

Pour the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.