Smoky Roasted Red Pepper & Tomato SoupVeg

1

Slice the sweet peppers in half and remove the seeds. Slice the vine tomatoes in half and save them for later. Cut the red chili in half, remove the seeds, and peel the cloves of garlic. Place all these vegetables into a mixing bowl.

2

Add a generous amount of extra virgin olive oil to the bowl. Use your hands to thoroughly coat the vegetables in the oil. Add the smoked paprika, coarse sea salt, and finely ground black pepper, then toss again to ensure an even coating. Arrange the seasoned vegetables on a baking tray and roast in the oven at 180°C for approximately 40 minutes, or until they are softened and charred.

3

While the vegetables are roasting, place a pan on low heat. Add the quinoa and lightly toast it. Pour in 200ml of water, cover the pan with a lid, and bring the mixture to a boil. Lower the heat to a simmer and cook until the quinoa has softened.

4

Once the roasted vegetables are ready, transfer them into a blender. Process until the mixture reaches a smooth consistency.

5

Pour the pureed vegetable mixture into a large pan over heat. Stir in the cooked quinoa. As the soup begins to bubble, tear fresh basil leaves into the pan, allowing them to wilt into the mixture. Serve immediately, topped with an extra drizzle of extra virgin olive oil, a pinch of coarse sea salt, and a few fresh basil leaves.