Author: Chelsay Long (Hamama Friends group member post here!) Prep: 15 minCook: 20 min Makes: 4 servings Thank you to Bee C de L, suggested cooking with the microgreens 🙌🏻 I added the egg and naan to the tofu quinoa soup and microgreens 🤪😋 Ingredients: - 4 ounces mushrooms, trimmed and quartered- 1 small onion, cut into 3/4-inch pieces- 1 1/2 tablespoons tomato paste- 1 tablespoon olive oil- 1 teaspoon garlic powder- 1 teaspoon minced fresh basil- 1/4 teaspoon pepper- 3 cups vegetable broth- 1 carrot, peeled and cut into 3/4-inch pieces- 2 oz tofu and cut into ¼-inch pieces- 1/4 cup quinoa- Favorite HAMAMA microgreen (Refreshing Red Cabbage seen here)- 2 tablespoons minced fresh coriander Instructions: Microwave mushrooms, onion, tomato paste, oil, garlic powder, basil, and pepper in Instant Pot, stirring occasionally until vegetables are softened, about 5 minutes; transfer to blender (or food processor) along with broth, carrot. Blend or leave yours chunky like I did mine. Transfer to a pot when it begins to boil, add tofu and quinoa and continue to gently stir and cook for another 10 minutes. Top with over easy egg and over course HAMAMA microgreens! As well as a dash of coriander. [Meal prepared and recipe created by Chelsay Long! ]
