Roasted Red Pepper Soup with Quinoa
A tasty, refreshing and low calorie soup made with homemade roasted peppers and topped with quinoa and avocado. Serve chilled or hot.
Equipment
- 1 soup pot
Ingredients
- 1 onion chopped
- 1 cup quinoa cooked
- 1 garlic clove sliced
- ¼ teaspoon red pepper flakes
- 4 roasted red bell peppers stems, skin and seeds removed, quartered
- 3 cups low sodium vegetable stock
- 1 avocado
- 2 scallions sliced
- 1 lime
- ½ teaspoon 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 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 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. Season to taste.
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Nutrition
Serving: 1bowlCalories: 296kcalCarbohydrates: 46gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 501mgPotassium: 813mgFiber: 10gVitamin A: 4286IUVitamin C: 166mgCalcium: 52mgIron: 3mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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