1 block tofu diced
1/2 cup quinoa
2 tablespoons chia seeds
4 hot chilli peppers
2 cups spinach
4 cloves garlic
1 tablespoon sea vegetable flakes
2 tablespoons olive oil
1/2 cup fresh tomato sauce
1 tablespoon miso paste
6-8 cups of water
1/2 cup tiny organic vegetable pasta
Method of cookery
1- in a large soup pot add your olive oil and heat to frying point.
2- Add the Tofu, Quinoa, Garlic, chia, chilli peppers, spinach, sea vegetable flakes and pasta and stirfry until spinach shrinks and the other ingredients are lightly golden.
3-Add the tomato sauce, miso and water and bring to boil.
4-once the soup is boiling turn the heat down low and simmer for 20-30 minutes checking regularly until the soup thickens.
5- Serve and enjoy.