1-2 Tbsp olive oil
1 red onion, diced
5 garlic cloves, minced
1 can tomato paste
5-6 tomatoes, diced
3 cups of warm water
2 vegetable bouillon cubes
2½ cups almond milk
3 cups spinach
1/2 cup nutritional yeast
3 cups quinoa pasta
Sea salt and pepper, to taste
Directions:
In an Instant pot or large pot, over medium heat, add olive oil and red onion and saute for 5 minutes or until golden.
Add the garlic, tomato paste, and tomatoes and cook for 3 more minutes, stirring occasionally.
Season with the sea salt and pepper and then add the water, bouillon cube, almond milk to the pot. Stir.
Bring the pot to a boil, add the spinach and nutritional yeast and cover and reduce heat. Let simmer for 10 minutes.
Cook the gluten-free quinoa pasta, following the instructions on the package, until the pasta is just a little soft. (Don't over cook as it will become mushy once added to the tomato soup)
Serve a bowl of tomato soup and add the pasta.
Enjoy!
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