Quinoa with Roasted Pepper Soup

/

Serves 6

Here is an easy, delicious soup using a whole grain. Quinoa, as is the case with many other whole grains, is a rich source of complex carbohydrates, phytochemicals, amino acids, essential fats and fiber, all nutrients associated with low cancer rates and high cancer survival. 

Quinoa with Roasted Pepper Soup -- Ruth Fehr - Recipes

1 yellow pepper
1 carrot, peeled and diced
1 medium leek, cleaned, thinly sliced
2 tablespoons of olive oil
½ cup quinoa, well rinsed (3-4 times)
1 teaspoon of salt
6 cups chicken broth
1 teaspoon of fresh ginger juice*
1 tablesppoon fresh parsley, finely chopped 

Preparation

  1. Preheat oven to 400 degrees and roast pepper till skin is soft, about 20 minutes. Wrap it in aluminum foil to and let it sweat. 
  2. In a medium pot, heat oil over medium heat. Add leek, carrots and sautee till soft, about 5 minutes. Add quinoa and salt, continue sauteeing for 5 minutes. 
  3. Add chicken broth. Bring to a boil, covered. Reduce heat to low and simmer for about 25 minutes. 
  4. Remove skin from pepper, de-seed and roughly chopped. 
  5. Puree soup and pepper in blender until smooth. Bring soup back to the pot, reheat.
  6. Add ginger juice, adjust seasoning and serve, garnished with parsley. 

*To make fresh ginger juice, peel a piece of ginger, using a microplane, 
grate it. Place grated ginger in a cheesecloth and squeeze juice.

Source: Ruth Fehr