I love this limerick, by Gill McGown , a Scottish writer. Or maybe I just love Scotland …and soups in general!
“There was an old man of Dunoon
Who always ate soup with a fork
For he said ‘As I eat
Neither fish, fowl nor flesh,
I would otherwise finish too quick”
2 tsp olive oil
1 medium onion, chopped
1 tsp paprika
1/2 tsp coriander
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
300 ml fresh tomato coulis
15 cherry tomatoes (split in 2)
3 medium carrots, (cut in thin slices or any shape you prefer)
1 l vegetable broth
60 g quinoa.
200g can chickpeas, drained and rinsed
In a large pot over medium heat, saute onions with a 2 tbsp of water until translucent. Add herbs & spices, carrots and cherry tomatoes and saute for 5 more minutes. Add tomato coulis & vegetable broth and bring to a boil. Add in quinoa and chickpeas, and reduce heat to low. Add salt to taste. cover pot. Allow to cook for 20/30 minutes.