Tomato, Roast Red Pepper & Quinoa Soup

By • August 10, 2014 0 Comments

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Author Notes: Light yet filling, a soup from summer's best produce.
Like most soups, it is even better the next day.
Eat This My Friend | Jade O'Donahoo

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Serves 4 - 6

  • 1 red onion, finely diced
  • 2 tablespoons olive oil
  • 2 red peppers (capsicum)
  • 2 cloves garlic, minced
  • 1 bottle of tomato passata (700g)
  • 1/2 cup quinoa, thoroughly rinsed and drained (red looks the prettiest)
  • 2 handfuls fresh basil leaves, roughly chopped
  • salt and pepper, to taste
  • optional; freshly grated parmigiano reggiano, to serve
  1. Preheat your oven to 220 degrees C. Place the red peppers on a sheet of foil and place in the oven. Leave for 20 mins to half an hour, until the skin has blackened in patches. Remove from oven and leave to cool. Once cooled, remove the core, seeds and skin, and roughly chop, relatively small. Set aside.
  2. While the peppers are roasting, pop a large pot over medium heat and fry the onion with some olive oil and a pinch of salt. When translucent, add the garlic and fry again briefly for a minute. Add the bottle of passata, fill the empty bottle with water and add this too, along with a teaspoon of salt. Bring to the boil, reduce the heat and simmer for a while, say 20 minutes or so.
  3. Add the rinsed and drained quinoa and chopped roasted peppers. Cook for a further 15 minutes or until the quinoa is cooked through. Taste for seasoning and add salt and pepper as necessary. Sometimes I add a splash of balsamic for extra depth of flavour, or a spoonful of honey to sweeten things up a bit.
  4. Stir through the chopped basil and ladle into bowls. Serve with freshly grated parmigiano reggiano, if you love cheese as I do.

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