Tomato, capsicum + quinoa soup

Tomato, capsicum + quinoa soup

By
From
Eat This, My Friend
Serves
4-6
Photographer
Jade O'Donahoo; Huw Rogers

I like to make this soup in autumn, when the nights start to get cool and the last of the capsicums (bell peppers) can be found at the market. I love dunking in fresh bread covered in the thickest slathering of salty butter, and watching the little beads of melted butter add the final magical touch.

Ingredients

Quantity Ingredient
2 red capsicums
60ml olive oil
1 red onion, peeled and finely diced
2 garlic cloves, minced
700ml tomato passata
100g red quinoa, thoroughly rinsed and drained
1 tablespoon balsamic vinegar, (optional)
or 1 tablespoon honey, (optional)
1 large handful basil leaves, roughly chopped
freshly grated parmesan, (optional)

Method

  1. Preheat the oven to 220°C.
  2. Place the capsicums on a baking tray on top of a sheet of aluminium foil and cook in the oven for 20–30 minutes, or until the skin has blackened in patches. Take out and leave to cool, then remove the core, seeds and skin, and roughly chop into small pieces. Set aside.
  3. While the capsicum is roasting, place a stockpot with the olive oil over medium heat and fry the onion, along with a pinch of salt. When translucent, add the garlic and fry for another minute. Add the passata, 650 ml of water and a teaspoon of salt. Bring to the boil, then reduce the heat and simmer for about 20 minutes, until the liquid reduces and thickens slightly.
  4. Add the quinoa and roasted capsicum. Cook for a further 15 minutes, or until the quinoa is cooked through. Season to taste with salt and pepper. Sometimes, I add a splash of balsamic for extra depth of flavour, or a spoonful of honey to sweeten things up a bit.
  5. Stir through the chopped basil and ladle into bowls. If you like, top with the grated parmesan.
  6. Like most soups, this one is even better the next day; it will keep in the fridge for up to 4 days.
Tags:
Vegetarian
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