Roasted Tomato Celery Soup + Navy Beans and Quinoa

 

Ingredients

3 tomatoes, cored and quartered

2 sweet peppers, quartered and seeds removed

1 large onion, skin removed and quartered

3 large garlic cloves, peel removed, left whole

2 tsp olive oil

2 cups celery cut into ¼ inch thick pieces

2 cups cooked white beans

½ cup dry white quinoa or couscous, rinsed

4 cups water or stock

1 tbsp maple syrup

¼ tsp ground paprika

1 tsp sea salt

Fresh ground pepper

Juice from ½ lemon

 

Preparation

Preheat your oven to 400 degrees F.

Line a large baking sheet with parchment paper.

Quarter you tomatoes, peppers, and onions. Place on the tray along with your whole garlic and drizzle with olive oil then a pinch of sea salt and pepper. Bake for 45 minutes then switch oven to grill for another couple minutes. Remove from oven and let cool.

Once cool blend in a high-speed blender until smooth.

In a large soup pot heat 2 tsp olive oil on low then add chopped celery and a pinch of sea salt and cover with a lid. Cook for 5 minutes.

After 5 minutes add blended veg, 2 cups cooked white beans, 4 cups water or stock, 1 tbsp maple syrup, 1 tsp sea salt, and ¼ tsp paprika powder. Bring to a boil then reduce to a simmer for 30 minutes.

After 30 minutes add your rinsed quinoa or couscous and continue cooking for another 20 minutes.

Remove from heat and add in juice from ½ lemon and season to taste with salt and pepper. Fold in any fresh herb you like.

Enjoy!