I went for a brisk two kilometre walk tonight after work. The sun was shining brightly and it was only minus two, degrees so I figured I might as well go enjoy the day. I had already done a weights workout at six in the morning today, so this wasn’t a workout, just a way to get some fresh air after sitting at work all day.
One of the best things that I have noticed lately is that the sun is rising earlier and earlier. I can open drapes before I go to work in the morning and our timer light has been moved back until 5:40pm - crazy how that happens every year isn’t it . Every extra minute of daylight in the day makes me feel so much better though. We are getting closer to twelve hours of daylight again, which reminds me of when were in Central American and year round they have twelve hours of daylight. Maybe I should move down there…food for thought.
Tonight I am making a batch of my famous sweet potato soup which everyone loves, to round out our lunches for the rest of the week and on Sunday I made roasted red pepper and quinoa soup, which is now a contender for our favourite soup. I love roasting vegetables for soups – it creates such a nice nutty flavour.
Roasted Red Pepper and Quinoa Soup
This is the blog that provided me with the inspiration for this soup, but true to form I had to change a few things to make it to my liking and you can do the same. At first I didn’t really think I would need to add the almond milk, but in the end I’m glad I did, it made the soup very creamy.
2 red peppers, seeded and cut in half
2 tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
2 or 3 stalks celery, diced
1 carrot, diced
1 can diced tomatoes
1 tsp. salt
1 tsp. pepper
1 or 2 tsp. red pepper flakes
2 cups vegetable broth
¾ cup cooked quinoa
½ cup almond milk (or milk of choice)
Turn on the broiler and flatten the seeded peppers, skin side up, on a cookie sheet. Roast for about 10 minutes, until the skins are blackened. Remove from the oven and immediately place the peppers in a ziplock bag or a bowl with a lid. After 15 minutes, remove the peppers and rub off the skin. Slice into 1” pieces and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, celery and carrots and sauté until the vegetables are translucent. Add the tomatoes, red peppers, vegetable broth and spices. Bring the soup to a boil and turn down to simmer. Cover and cook for 20 – 25 minutes.
Add the cooked quinoa and cook for another 10 minutes. Remove the soup from the heat and blend with an immersion blender or a blender until smooth. Transfer back to the pot and stir in the almond milk. Serve immediately.
This recipe made three 1 1/2 cup servings and three 1 cup servings and it was nice and spicy, just right for lunch on a cold day.