Spicy Tomato Soup with Quinoa and Portobello Mushroom


I’m now back to eating healthy again. I went on a biscuit binge and gained a bit of weight so now I’m back to healthier food choices.

I couldn’t decide between soup or pasta so viola!

This is a quick and simple soup as are all my recipes, because I’m not one to slave away in the kitchen just to eat a meal. Who really cares for that?

1 tomato
Handful of spinach
7 portobello mushroom caps
1 cup quinoa
4 inch piece of a red bell pepper
5 pieces of sun-dried tomatoes
2 medjool dates
1 teaspoon onion powder
1 teaspoon  garlic powder
1 teaspoon dried basil
1 teaspoon tumeric
Pinch of Italian seasoning
cayenne pepper (season to taste as to how spicy you want the soup)
1 teaspoon Sriracha
2 cups water

In a high speed blender combine all the ingredients except mushrooms and spinach and add in 2 cups water.

Transfer broth to a pot. Prepare the 1 cup of quinoa separately. Then combine the broth with mushrooms bring to a boil then simmer on low for 15 minutes. Once mushrooms are cooked add in quinoa then cook for a few minutes.

This makes 2 servings.


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