Roasted Red Pepper Quinoa Soup Recipes

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ROASTED RED-PEPPER SOUP WITH QUINOA SALSA



Roasted Red-Pepper Soup with Quinoa Salsa image

Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, sliced
Pinch red-pepper flakes
4 red bell peppers, roasted and quartered
3 cups low-sodium chicken stock
Coarse salt
1 cup cooked quinoa
1/4 small red onion, diced
1 avocado, diced
2 tablespoons freshly chopped cilantro
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.
  • In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.

Nutrition Facts : Calories 165 g, Cholesterol 3 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 78 g

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