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🍲 Roasted Pepper Soup with Quinoa Crunch

320 kcal · 30 min · 4 servings

Ingredients

• Quinoa 50 g
• pepper, orange 4 pcs
• shallots 2 pcs
• garlic cloves 1 pc
• olive oil 1 tsp
• coconut milk 400 ml
• vegetable broth 700 ml
• sweet paprika 1 tsp
• salt pinch
• pepper, black ground pinch
• coriander, fresh 5 g

Instructions

1. 1. Put quinoa into a small pot.
2. 2. Pour in 200 ml of vegetable broth.
3. 3. Cook the quinoa and broth mixture for about 15 minutes until the quinoa is done.
4. 4. Preheat the oven to 200 degrees Celsius with fan (convection).
5. 5. Wash the peppers.
6. 6. Halve the peppers and remove the seeds and core.
7. 7. Halve the shallots and peel them.
8. 8. Peel the garlic.
9. 9. Place the prepared vegetables in an ovenproof dish.
10. 10. Roast the vegetables in the oven for 10 minutes.
11. 11. Drain the cooked quinoa.
12. 12. Mix the quinoa with olive oil.
13. 13. Spread the quinoa out on a baking sheet.
14. 14. Put the baking sheet with the quinoa back into the oven for another 10 minutes to roast.
15. 15. Put the roasted vegetables and coconut milk into a blender.
16. 16. Blend the mixture until smooth.
17. 17. Pour the pureed soup into a medium saucepan along with the remaining vegetable broth and paprika powder.
18. 18. Bring the pepper soup to a boil.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Wash the coriander (cilantro).
21. 21. Shake the coriander dry.
22. 22. Pluck the coriander leaves from the stems.
23. 23. Serve the pepper soup with the roasted quinoa crunch and fresh coriander.

Nutrition per serving

• kcal: 320
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 32 g