Summary

Ingredients

• 2 tablespoon quinoa
• 1 bay leaf
• 1 clove (s)
• 750 ml tomato juice or puree
• 40 g butter
• 2 tablespoon flour
• water
• Broth, granulated
• oregano
• basil
• salt and pepper
• parsley
• chives

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Instructions

1. Sprinkle the quinoa grains hot (!) In a sieve, then cook in gently boiling water with bay leaf and clove for about 15 minutes.
2. Prepare a roux and soup with butter, flour, tomato juice and water. To do this, melt the butter in the pan, add the flour and lightly roast, gradually prepare the soup with juice and water while stirring. I added about 300 ml of water, but you can dilute it even more if you like. Season the soup to taste and season to taste.
3. Put 1 tablespoon of the cooked quinoa in a deep plate and pour the hot soup over it.
4. Low-calorie and very fast variant:
5. Heat the tomato juice without roux, season well and pour over the quinoa. That tastes very tasty too.