Tomato soup with quinoa

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the quinoa grains in a sieve while they are still hot(!), then cook in gently simmering water with bay leaves and cloves for about 15 minutes. Make a roux and soup with butter, flour, tomato juice, and water. Melt the butter in a saucepan, add the flour, and lightly toast it. Gradually add the juice and water, stirring constantly, to make the soup. I added about 300 ml of water, but you can thin it out more if you like. Season the soup to taste. Put 1 tablespoon of the cooked quinoa in a deep bowl and pour the hot soup over it. A low-calorie and very quick version: Heat the tomato juice without the roux, season well, and pour it over the quinoa. This also tastes delicious.