[Recent conversation]

Friend: Hey I just made the Roasted Red Pepper & Tomato Soup recipe from that Quinoa 365 book you keep going on about all the time.
Me: Sounds yummy!
Friend: You haven’t made it yet?
Me: Nah…I don’t like soup.


Friend: Seriously?!
Me: Yup.


Friend: Huh. So how does that work?!
Me: It’s kinda complicated…

See the thing is that I actually do enjoy the taste of most soups; I just find the whole process of eating it one spoonful at a time to be so laborious. I know you must be judging me right now, I mean who doesn’t like soup? According to my mom this is a trait I inherited from my father with whom I share the weird genetic disposition to be irritated by the process of eating soup. As a child I remember preferring to pour mine into a mug as it increased the speed of consumption.

Nonetheless, it seems like every time I talk to someone about Quinoa 365 they mention how they’ve made the Roasted Red Pepper & Tomato Soup and absolutely loved the results. So for the first Meatless Monday of the year I decided to give it a try.

This soup is incredibly easy to throw together, plus it’s ready in no time flat! No need to simmer for hours in order to enhance the flavour of the ingredients, making it the perfect weeknight meal to serve to the troops.

The results?

Rich. Thick. Creamy. Robust. Flavourful.

The classic combination of tomato with roasted red pepper is one that I adore, and the quinoa flour acts as a wonderful thickening agent while providing a slight nuttiness to the overall flavour of the soup that is addictive.

Could this be the start of something beautiful between me and soup? With recipes like this I’d have to say the odds are looking pretty good.

CONGRATS to authors Patricia Green & Carolyn Hemming on their book being selected as a finalist at the 2010 Gourmand World Cookbook Awards! Be sure to visit the official Quinoa 365 website for more information along with recipe samples from the book.

To read my review of Quinoa 365: The Everyday Superfood, please click HERE