A delicious and fulfilling unstuffed pepper soup that tastes just like the popular dish using quinoa and mushrooms!
1 tablespoon olive oil
2 shallots (or one medium yellow onion), finely chopped
8 ounces mushrooms, finely chopped
1 medium green bell pepper, finely chopped
1 1/2 cups uncooked quinoa, rinsed and drained
1 15oz can diced tomatoes, no salt added
1 teaspoon smoked paprika
1/2 teaspoon garlic powder, optional
1/4 cup fresh parsley, chopped
6-8 cups No Chicken vegetarian broth, low sodium
1/4-1/2 cup parmesan cheese, shredded
In a large pot, heat olive oil on medium heat. Saute the shallot (or onion), mushrooms, and pepper for 5 to 7 minutes, or until the shallots become translucent and the vegetables are slightly softened.
Add the quinoa, spices, and parsely. Saute for 1 to 2 minutes.
Pour in the tomatoes and broth and bring to a simmer for 15 to 20 minutes.
Pour the soup into serving bowls and top with cheese and additional parsley (optional).