Tomato and quinoa soup with melting mozzarella and basil

Ingredients

For 1 serving

• Tomato passata250 g
• Quinoa40 g
• Carrots60 g
• Celery40 g
• Light mozzarella125 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, celery

Method

1. Rinse the quinoa in a sieve under running water until the water runs clear. Peel the carrot and wash the celery, then cut both into small dice.
2. Heat the oil in a pot over medium heat and soften the carrots and celery for 4–5 minutes, stirring, until glossy and soft.
3. Add the tomato passata, the quinoa and enough hot water for a fluid soup; salt, bring to the boil and simmer over medium-low heat for 15 minutes, stirring now and then, until the quinoa is tender and shows its little spiral tail. Add a splash of water if it gets too thick.
4. Meanwhile cut the light mozzarella into cubes and leave it to drain in a sieve.
5. Turn off the heat, add the basil torn by hand, pour the soup into a bowl and scatter the mozzarella over at once so it melts in the heat; finish with a grind of pepper.