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?
- 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
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.