This is it my foodie friends! The moment we've waited for is here! Farmers markets and gardens are exploding with corn, eggplant, peppers, tomatoes and all the goodness we've been craving!
I haven't posted in awhile. You see I've been slacking off and well... having fun. I know, crazy right?! That's not to say blogging isn't fun, but a single post does take days in front of the computer to complete and the weather has just been too perfect, the beach so inviting and the outdoors so refreshing. Nourishing the soul is just as important as nourishing the body.
In that time off, I've also been doing a lot of reflecting about the blog, it's purpose and overall design and I'm excited to announce that changes are coming! I'm working on a new framework that will display my photographs and recipes better and make navigating around the blog easier and more appealing! I'm hoping you will love it!
Now to this gorgeous soup...
Are your gardens overflowing yet? Perhaps you went a little overboard at the farmers market last weekend? Maybe you have an abundance of red peppers that you don't know what to do with? Well, today is your lucky day!
This recipe is adapted from one of my favorite cookbooks, Meatless, from the kitchens of Martha Stewart. It's got page after page of mouthwatering vegetarian recipes like this one!
Have you ever roasted peppers before? It's really so easy and the flavor is so much better than what you will get from a jar. In my opinion, there is almost no comparison!
If you have a grill, perfect. If not, you can easily roast the peppers over the stove or on a stove top grill pan. *The peppers are roasted on a high flame for about 5-6 minutes per side until the skins are charred. The peppers are then placed into a large bowl and covered with a plate until cool enough to handle. Skins are removed leaving you with the most flavorful, tender, smoky, sweet vegetable. It will take all of your willpower not to gobble them up.
Once you've prepared the quinoa and roasted peppers, the rest of the recipe moves quickly. Aromatics are sautéed in a soup pot with some oil and the peppers are added in with some vegetable stock to simmer for about 10 minutes. Everything gets blended together for a light, yet satisfying soup that can be served hot or chilled as I prefer it, especially in the summer. The quinoa, avocado and scallions are added to the soup and give it a good dose of protein, texture and healthy fats. A squirt of lime juice adds a bright, citrusy kick to top it all off!
Chilled Roasted Red Pepper Soup with Quinoa
- 1 onion chopped
- 1 cup cooked quinoa
- 1 garlic clove sliced
- pinch of red pepper flakes
- 4 red bell peppers roasted with seeds, skins removed (*see instructions above)
- 3 cups low sodium vegetable stock
- 1 avocado
- 2 scallions sliced
- 1 lime
- kosher salt
- Heat oil in a medium saucepan.
- Add onion, garlic and red pepper flakes stirring until onion is tender about 6-8 min.
- Add roasted peppers, stock and a good pinch of kosher salt.
- Bring to a boil and simmer for 10 minutes.
- Let cool slightly.
- Working in batches, puree soup in a blender until smooth, or use an immersion blender and puree soup directly in the pot.
- Refrigerate to chill soup (at least 2 hours) or re-warm to serve hot.
- Ladle soup into bowls and top with a scoop of quinoa, avocado slices, a few pieces of scallion and a squirt of lime juice.
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