HEPP'S Roasted Red- Pepper Soup with Quinoa Salsa
After my Wife and I got married, we were very excited to try out all the exciting kitchen gadgets we received. This week we decided to try our hand at making our own soups with our food processor. We tried a roasted red pepper soup and a quinoa salad, Perfect for cool fall or winter nights. Check out tips for roasting red peppers at the very bottom.
INGREDIENTS:
- 2 Tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- pinch red pepper flakes
- 4 red bell peppers, roasted and quarter
- 3 cups low sodium chicken stock
- 1 teaspoon HEPP'S Hickory Smoked Sea Salt
- 1 cup cooked quinoa
- 1/4 small red, onion, diced
- 1 avocado, diced
- 2 tablespoons freshly chopped cilantro
- Lime wedges, for serving
- 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.
- Use HEPP'S sea salt and pepper to finish.
- Rub a bit of olive oil on hands and then rub the peppers. Put in 375 degree oven. Let them get blistered and dark brown. Remove from oven. Cover with tin foil or put in paper bag and seal, Let cool to touch and then you can just peel the skin off.
- Burn the entire outside of the pepper on the top of the stove until it is evenly charred on the entire outside of the pepper. Then rinse under cold water in the sink rubbing the charred skin right off with your fingers. (be sure to do it over a strainer) It comes out perfect every time. Be careful not to burn yourself. The inside of the pepper will be piping hot.
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