12 Jun 2013

Quinoa, roasted capsicum and tomato soup

Winter for me means soup season! Right now I am totally obsessed with soups. They taste awesome, warm me up and are so easy to prepare.

Every Sunday night I make a huge batch of soup to keep me going for a few days. I try to make something different each week and this one is by far my favourite and it’s definitely worth sharing the recipe with the world.

This soup is healthy, gluten-free, tasty and packed with nutrients. What else do you need?

Quinoa and roasted capsicum soup

Ingredients

  • 3 red capsicums quartered (seeds removed)
  • 2 cups tomato passata
  • 1/2 cup quinoa
  • 1/3 cup green lentils
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 leek finely sliced
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/3 teaspoon chilli flakes
  • 2 tablespoons grapeseed oil
  • 1.5L vegetable stock
  • sliced spring onions and chopped coriander to serve
  • Prep time: 15 min
  • Cooking time: 25 min
  • Servings: 5
  • Difficulty: easy

Directions

The first thing that needs to be done is roast the capsicums. I usually do this while I am chopping the other veggies. Place the capsicum quarters on a tray (skin side up) and place tray under a grill for 10-15 minutes. When the skin is completely black, remove tray from grill and set aside for a few minutes. Remove the skin and finely dice the capsicum flesh.

Heat the oil in a large pot over high heat. Add leek and garlic and cook for 2 minutes. Add carrots, celery, chopped capsicum, cumin, paprika and chilli and cook for another 3 minutes. Add the tomato passata, green lentils and vegetable stock. Bring to a boil and reduce heat, cover and simmer for 10 minutes. Add quinoa and cook for another 10 minutes.

Transfer about 1/3 of the soup to a blender and blend until smooth, return it to the pot with the rest of the soup. This process creates a creamier texture which I love.

Check if the soup needs extra seasoning. The stock I used had salt so I didn't need to add any extra.

Serve with fresh chopped spring onions and coriander.

Tags: , , , ,

Comments

2 Comments

  1. Lisa @ Greek Vegetarian 15 Jun 2013 at 12:35 pm Reply

    This soup sounds positively delicious! I do the same thing with soup, make a big batch to last me for a few days, and freeze the rest. I love the warming ingredients your soup :)

  2. Chris 17 Aug 2013 at 1:59 am Reply

    Yum yes please :)

Any thoughts?