Roasted Red Pepper Soup with Quinoa & Turkey Meatballs

It’s Friday, and it’s freezing cold. In our house this means two things: first, it’s the end of the week and the fridge is bare, and second, sub-zero temperatures call for something warm and soothing. A quick rummage through the fridge turned up two bright and shiny red bell peppers. My first thought was stuffed peppers, a family favorite, but one glance at the snow piling up outside and I knew we needed something hot, we needed soup, stat!


The peppers were drizzled with olive oil and popped into the oven until they were tender and evenly charred. Roasting red peppers is an easy way to bring out their smoky, rich, and earthy flavor. They are the perfect base for a hearty winter soup. A few pantry staples, some ground turkey, and quinoa was all it took to bring this soup to life. It was easy, comforting, and had just the right touch of heat for this frigid Friday night. Our hearts were warmed and our paws defrosted… now if only Mother Nature would do the same, and fast!


Roasted Red Pepper Soup with

Quinoa & Turkey Meatballs

2 red bell peppers
2 Tbsp olive oil
2 Tbsp  coconut oil
1 small yellow onion, diced
2 cloves garlic, minced
1 lb ground turkey
¼ cup sunflower seeds
1 ½ tsp sea salt
1 ½ tsp ground black pepper
½ tsp caraway seeds
4 cups chicken stock
1 tsp Italian seasoning
½ tsp ground cumin
½ tsp ground coriander
1 Tbsp organic raw honey
Pinch of cayenne pepper
1 cup cooked quinoa
2 cups chopped kale

Preheat oven to 375°. Remove top and seeds from peppers, drizzle with olive oil and place on foil lined baking sheet. Bake in oven for 25 minutes, turning once, until evenly charred and tender. Remove from oven and immediately wrap in foil. Let peppers cool and then remove outer skin.

Meanwhile, on medium heat sauté the onion and garlic in the coconut oil only until fragrant. Remove ¼ of the mixture and combine with ground turkey in a separate bowl. Gently add sunflower and caraway seeds, and ½ tsp each salt and pepper. Form 1” round balls and place on a foil lined baking sheet. Place in the oven (still at 375°) until cooked through, about 15 minutes (depending on your oven).

In a large stock pot on medium heat, add the remaining onion and garlic mixture, chicken stock, cumin, coriander, Italian season, and remaining salt and pepper. Chop roasted red peppers and add to stock pot. Bring to boil and let cook until reduced, about 10-12 minutes. Use an immersion blender (or carefully puree in a blender), to create a smooth pureed texture.  Return to the stock pot and continue to simmer on medium heat until desired consistency is reached. Add the honey and cayenne, and any additional salt and pepper (as needed). Last, add chopped kale and stir to combine until kale is slightly wilted.

Serve soup in a bowl and top with quinoa and turkey meatballs. Enjoy!



About bluecrabmartini

I'm a veggie growing, wine drinking, Maryland mom, with a passion for real food and life by the Chesapeake Bay. Check out my blog:
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One Response to Roasted Red Pepper Soup with Quinoa & Turkey Meatballs

  1. Phyllis says:

    This looks soon good! I can’t wait to try this.

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