Ingredients
- 150 g of quinoa
- 2 carrots
- 1 onion
- 2 pods garlic
- 2 large potatoes
- ½ can of peeled tomatoes
- 1 a good handful of spinach leaves
- 2 spoons olive or rapeseed oil
- 2 tsp cumin
- 1,5 l vegetable or chicken broth
- 2 eggs - or 150g of silken tofu
Preparation
- Wash, peel and dice all vegetables.
- In a casserole dish, brown the minced onions and garlic without browning.
- Add the other vegetables and quinoa, sprinkle with cumin. Stir well and moisten with the broth.
- Simmer for 30 minutes.
- When the soup is cooked, break the eggs one by one and pour them into the soup, beating vigorously between each egg, so as to obtain a fluffy consistency (if not, proceed in the same way with the tofu).
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