By Sarah Nankervis, Naturopath & Nutritionist

• 1kg ripe tomatoes
• 1 head garlic
• 1 bunch fresh basil
• 1 cup chicken or vegetable stock (homemade or organic)
• Salt and pepper to season
• 1 cup cooked quinoa

Halve tomatoes and place on a baking tray, drizzle with olive oil, salt and pepper. Separate garlic bulb and lightly squash each clove before placing in baking tray, tear a handful of basil over tomatoes and garlic and place in a medium oven for 45 minutes or until tomatoes are roasted and starting to dehydrate. Remove from oven and take off skins of garlic.

Place in a blender and blend until smooth. Place tomato mixture into a saucepan and add stock and quinoa and continue to cook for a further 15 minutes. Serve with fresh basil and a dollop of natural yoghurt. Enjoy!