ROASTED RED-PEPPER SOUP WITH QUINOA SALSA
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
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
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
HEALING ROASTED TOMATO AND RED PEPPER SOUP
This soup is packed with sweet roasted tomatoes and smoky roasted red bell peppers. It's thick and comforting. It's great on its own or delicious served with gluten free croutons, bread, or a grilled cheese sandwich.
Provided by Emily Koch
Categories Soup
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees.
- TOMATOES/ONION/GARLIC:
- If using larger tomatoes, cut them into fourths.
- Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
- Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
- Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
- RED PEPPERS:
- While the tomatoes are roasting start roasting the peppers.
- Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That's okay, it usually goes out quickly. Don't walk away from the peppers.
- Broiler Method: Turn on your broiler. If you don 't have a broiler that is separate from your oven then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
- Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
- Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
- Cut the bell pepper, removing the core and seeds.
- BLEND:
- Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
- Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
- If the soup has cooled too much you may need to reheat it before serving.
- Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!
Nutrition Facts : Calories 170 calories, Sugar 11.1 g, Sodium 637.2 mg, Fat 10.2 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 5.3 g, Protein 3.6 g, Cholesterol 0 mg
QUINOA WITH ROASTED CORN AND PEPPERS
This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.
Provided by Muffin Goddess
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
- Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
- Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
- When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.
Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5
ROASTED RED PEPPER AND ASPARAGUS QUINOA
Asparagus and roasted red pepper give a delicious flavor to quinoa and chicken. This is a great healthy dinner choice.
Provided by Jocelyn
Categories Healthy Meals
Time 35m
Number Of Ingredients 7
Steps:
- Cook the quinoa according to the package directions. Cover and set aside.
- Add the olive oil, asparagus, and garlic to a sauce pan. Saute until crisp tender.
- Stir in the cooked quinoa and diced red peppers. Heat through.
- Season to taste with the salt and pepper. Top with grilled chicken. Makes 4 servings.
Nutrition Facts : Calories 497 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 65 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 499 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
ZUPAS ROASTED RED PEPPER SOUP
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was one of them.
Provided by Sabia
Categories Onions
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 12
Steps:
- Start by melting 2 tablespoons of butter in a medium sized soup pot.
- When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
- Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
- Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
Nutrition Facts : Calories 131.8, Fat 11.5, SaturatedFat 7, Cholesterol 39, Sodium 1225.9, Carbohydrate 7.2, Fiber 1.7, Sugar 1.4, Protein 1.6
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