Saturday, March 14, 2009
Roasted Red Pepper & Tomato Soup with Spinach
This experiment produced a delish result that can be served all sorts of ways--even as a saucy base for a pasta dish. Though I seasoned it mostly with Italian herbs, the black beans made a yummy addition and spiked the protein content.
Of course, I added a big scoop of quinoa as well (this being Quinoa Week and all.) You don't have to make your soup from scratch to use this trick; adding the versatile grain (which, I remind you, is a complete protein!) to any healthy soup turns your side into a meal--try it with a butternut squash or chicken & vegetable base, too.
So far this soup has kept nicely for 3 days, and I'm expecting it to last through the weekend. If you're feeling crafty, play with the spices and let me know what you come up with!
Note: I used my food processor to whirl everything up, but you should be able to get away with using a blender if you don't have one.
Ingredients (makes 2 big bowls or about 4 cups) :
4 ripe vine tomatoes (romas work well)
2 red bell peppers
2-1/2 cups chopped frozen spinach
6 big, fresh basil leaves
1 TBSP olive oil
1-1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp dried or fresh minced thyme
1/4 tsp paprika
salt & pepper
1/3 cup cooked quinoa for each serving
other additions: crumbled feta or a few shavings of mozzarella or parmesan; zucchini & squash slices roasted or sauteed in a teaspoon of olive oil
1. Preheat oven to 400 degrees. Wash and dry the peppers and tomatoes. Cut the tops off of the peppers--trying not to waste too much of your veggies--and scoop out the seeds (not to worry if you don't get them all; I didn't even bother to de-seed mine, and having a few seeds in my soup didn't bother me a'tall.)
2. Place peppers & tomatoes on a baking sheet. If you have one that is at least half an inch deep, use it; you'll want to preserve the juices that start to drain while the veggies are roasting. Let them hang out in the oven for about 20-25 minutes, until they're nice and soft. Meanwhile, thaw your spinach.
3. When the roasted veggies are ready, let them cool to a temperature comfortable for handling. If you're using a blender, you'll want to slice them into smaller pieces; if your food processor has super-sharp blades, you should be able to get away with big pieces.
4. Throw everything into your whirling device and liquify, adding the juices from the baking sheet. Add salt and pepper to taste.
5. Get creative with your toppings!