Simple Tomato Soup with Burrata and Quinoa

METHOD

1. Step 1: Build the base

   • 2 tablespoons olive oil
   • 1 onion, finely chopped
   • 1 garlic clove, finely chopped
   • 2 tablespoons tomato paste
   • 1 teaspoon ground paprika

   Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes. Stir in the tomato paste and paprika and cook until fragrant.

2. Step 2: Add vegetables

   • 3 carrots, diced
   • 3 celery stalks, diced

   Add the carrots and celery. Cook, stirring occasionally, for 3-5 minutes to soften slightly.

3. Step 3: Simmer

   • 1 can (400 g / 14 oz) crushed tomatoes
   • 1 liter (4 cups) vegetable stock
   • Sea salt
   • Black pepper

   Add the crushed tomatoes and vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes, until the vegetables are tender. Season with salt and black pepper to taste.

4. Step 4: Serve

   • 2 cups cooked quinoa
   • 200 g burrata
   • Olive oil for drizzling
   • Fresh thyme (optional)

   Ladle the soup into bowls and add a few spoonfuls of cooked quinoa to each. Tear the burrata into pieces and place it on top so it softens into the hot soup. Finish with a drizzle of olive oil, black pepper, and thyme if using.