roasted red pepper and quinoa soup
I love a soup for lunch during the colder months - but so many just leave me hungry a few hours later. The reason is they just don’t contain enough protein or fat. We often add lentils to our soups for this reason, but when I had some leftover quinoa in the fridge I decided to use this instead. The result is this delicious soup. So easy to prepare - just put all the ingredients in a roasting tray in the oven and then blend and add the quinoa.
ingredients
serves 3-4
4 red pepper
1 red chilli
6 large tomatoes
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
600ml vegetable stock (I use Marigold vegan bouillon powder)
250g cooked quinoa. For ease use a ready cooked pouch such as those from Merchant Gourmet.
method
prep time: 30 mins
Preheat the oven to 180°C.
Cut the red pepper, tomatoes and chilli and add to a roasting tray. I leave the seeds in the chilli to make this spicy - but remove for a gentler heat.
Drizzle with the olive oil and balsamic vinegar.
Add to the oven and roast for 30 minutes.
When cooked add to a blender with the vegetable stock.
Add to a saucepan with the cooked quinoa and heat through until warm.
Serve with some pumpkin seeds and a drizzle of balsamic vinegar (optional)
the health boost tip
Soups are an easy to prepare ahead lunch option. To take to work simply heat in the morning and add to a thermos flask.
