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Vegetarian Unstuffed Pepper Soup

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A delicious and fulfilling unstuffed pepper soup that tastes just like the popular dish using quinoa and mushrooms!

Ingredients

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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

Instructions

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).

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