Creamy Tomato Soup and Quinoa Flour Pita
A few weeks ago I got my hands on Jenna Weber’s book White Jacket Required. Jenna is the blogger behind Eat, Live, Run and I’ve been reading her blog ever since I met her at the first Healthy Living Summit in Boston a few years back. I blew through the book, which was peppered with recipes throughout, in a matter of three hours and dog-eared several recipes to try. One of them was her recipe for Creamy Tomato Soup, which can also be found on her blog here. Though I’ve whipped up other soup varieties, I had never made tomato soup from scratch before. It couldn’t be easier or more delicious.
I made a few alterations, using Earth Balance instead of butter, increasing the onion to ½, and using a can of light coconut milk in place of the whole milk. If you’ve never used canned coconut milk before, it doesn’t taste a thing like shredded coconut meat. I use it all the time as the base in my homemade vanilla ice cream, which also doesn’t taste a thing like coconut. So if you’re not a coconut fan, it’s safe to use.
This soup was filling and belly-warming and Funk and I slurped down the entire batch for dinner.
I paired the soup with what I call a quinoa flour pita. A while back I found a package of quinoa flour in line at TJMaxx, and while I’m usually skeptical about buying food in places that are better known for clothing and home goods, I brought home a bag anyway and survived to tell the tale. I can’t remember where I originally came across the idea to use the quinoa flour in a pancake batter type mixture, but I gave it a go. The result is a slightly dense pancake that is gluten free and can be used as an open-faced sandwich pita or crust for homemade gluten free pizza.
¾ cup quinoa flour
enough water to form a pancake batter-like consistency (pretty thick, not runny)
Any herb or spice you like
Grape seed oil or any cooking oil
In a small bowl, whisk together flour with water until there are no lumps. Sprinkle in sea salt and any herb or spice to taste. I used thyme. Heat a non-stick skillet with grape seed oil.
Drop two scoops of the batter in the hot oil and spread the batter around to flatten. Fry for a few minutes until the bottom turns golden brown. Flip and cook the other side. Remove from heat and place on a paper-towel-lined plate to absorb extra oil. I usually also sprinkle some sea salt on the top of the pita while cooking.
We dipped our quinoa pita into the soup like bread. This is a perfect winter lunch or dinner, especially if you’re gluten and/or dairy free.