Whole Living's Roasted Red Pepper Soup with Quinoa Salsa

Made With a Light and Fresh Salsa

PHOTO: Roasted red pepper soup with quinoa salsa is shown here.
Difficulty: Easy
Cook Time: min

Red peppers are roasted easily right on your stove top for this delicious and sweet soup. Don't run the peppers under water as they will lose their flavor.


  • 2 Tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • Pinch red-pepper flakes
  • 4 red bell peppers, roasted and quartered (see tip, bottom right)
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 1 cup cooked quinoa
  • ¼ small red onion, diced
  • 1 avocado, diced
  • 2 Tbsp freshly chopped cilantro
  • Lime wedges, for serving
  • Cooking Directions

    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 purée 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.

    per serving: 165 cals; 10 g fat (2 g sat fat); 3 mg chol; 17 g carbs; 78 mg sodium; 5 g protein; 5 g fiber


    Char peppers over flame of a gas stove, turning, until blackened and blistering. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife and clean with a paper towel. Then remove stems, ribs, and seeds. Avoid running the peppers under the faucet; water quickly dulls their flavor.

    Courtesy of Whole Living magazine. Copyright 2011

    Recipe Summary

    Main Ingredients: onion, garlic, avocado, cilantro, lime, red pepper

    Course: Soup

    More Info: Kid Friendly

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