Thursday, April 19, 2007

Veggie-Roasted Pepper Quinoa Soup

This was my lunch at work today. Leftover soup from last night: Roasted Pepper and Quinoa Soup that I sort of "invented" with a bunch of odds and ends a while back... It's so simple and colorful (not so much in the picture). Every time I make it, it's a little different, but basically this is what I do:

Veggie, Quinoa and Roasted-Pepper Soup
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
8 cloves garlic
1/2 lemon
3 cups vegetable (or vegetarian "chicken") broth
1/4 teaspoon garlic salt
ground black pepper to taste
1 teaspoon fennel seed
2 cups misc. frozen veggies (I used corn, edamame and peas)
1 cup already cooked quinoa

Heat oven to 375 degrees F.
Halve all peppers (remove seeds) and peel garlic.
Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
Meanwhile pour vegetable (or veggie-chicken broth) broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
Strain fennel seeds from broth and return to a boil. Add cooked quinoa and frozen mixed veggies. Simmer 15 minutes, reducing amount of broth and cooking veggies.
In a blender, place peppers, garlic and a 1/2 cup broth. Blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste. The bright colors will fade if not served right away.


Anonymous said...

the soup looks very colorful and pretty! thanks for the recipe.

Susan said...

This looks great. I have been trying to figure out what to do with the quinoa in my pantry, and I just went to the farmer's market this weekend, so I have the veggies needed. Thanks for sharing!

Katie said...

how many servings does this make?