Roasted Tomato, Pumpkin & Quinoa Soup
Roasted tomato, pumpkin, and quinoa soup is packed with several nutrients that are beneficial for your health. Quinoa and pumpkin are both high in fiber, which is essential for maintaining good digestive health. It’s rich in vitamins and minerals: Tomatoes and pumpkin are both excellent sources of vitamins A and C, which are essential for maintaining a healthy immune system, and quinoa is also rich in vitamins B and E.
This soup is a favorite at Anamaya, mostly because it’s delicious, but the health benefits are a great added bonus!
Preheat the oven to 250 °C or 480 °F for 10 minutes.
Core the stem area of the tomatoes: using a paring knife cut a small circle around the
stem end.
Score the skin at the bottom of the tomatoes with an "X", then drizzle lightly with olive oil and roast them in the oven on a baking sheet for about 20 minutes.
In a 5-quart soup pot, or any other you may have available, heat the olive oil over medium heat and add the onion, bell pepper, celery, and garlic - and sauté for about 2-3 minutes.
Add the orange juice to the pot and let it reduce.
Take the tomatoes out of the oven and peel them, the skin should come right off easily by pulling it from the bottom where it was scored.
Add the peeled tomatoes to the pot, the diced pumpkin, and then the water. Mix in the paprika, bay leaf, cumin, salt, and black pepper and boil it all together for about 20 minutes.
Cool for 5 minutes, remove the bay leaf, then pour the contents of the pot into a blender and blend until you get a smooth consistency.
Put the blended soup back in the pot, then add the quinoa, and cook for 15 minutes.
While the quinoa cooks, heat a pan with plenty of frying oil and when it is hot, add little by little the cassava sticks and let them fry until golden brown.
Serve the soup, and garnish with the cassava root sticks and cilantro leaves.
