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!