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+ servings

Chilled Roasted Red Pepper Soup with Quinoa

The Hanging Spoon (adapted from Meatless Cookbook)
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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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