Ridiculously Tasty Roasted Red Pepper Tomato Quinoa Soup

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain that adds fiber, while rice is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes are less processed, while crushed tomatoes are often cheaper.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: green bell peppers

Green bell peppers are less sweet and more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a versatile and cost-effective cooking oil.

Slice 2 large sweet peppers in half and remove the seeds.

Slice 5 medium red tomatoes in half and set aside.

Slice 1 red chili in half, remove the seeds, and set aside.

Crush and peel 5 cloves of garlic and add them to a bowl with the tomatoes, red peppers, and chili.

Add a nice big glug of extra virgin olive oil to the bowl and coat all the vegetables in the oil.

Add 2 teaspoons of smoked paprika, 1 teaspoon of coarse sea salt, and 1 teaspoon of finely ground black pepper to the bowl and toss everything together.

Place the coated vegetables on a baking tray and roast in the oven at 180°C for about 40 minutes until charred and softened.

In a separate pan, add 1 cup of quinoa and toast it lightly over low heat.

Add 200 ml of tap water to the quinoa, cover, bring to a boil, then lower to a simmer until quinoa is softened.

Remove the roasted vegetables from the oven and blend them into a smooth consistency.

In a large pan, add the pureed vegetable mixture along with a quarter of a cup of quinoa and stir together.

Allow the mixture to bubble, then tear in some basil leaves and stir them into the mixture.

Serve with a drizzle of extra virgin olive oil, a pinch of coarse sea salt, and fresh basil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary