Easy Vegetarian Soup Made Fast
Have you had roasted red pepper soup before? The first time I had this sweet, slightly smoky soup, I was hooked. It is a relatively simple soup and roasting the peppers gives a sweetness and depth of flavour you just can’t get anywhere else. But…roasting and peeling peppers is messy and time consuming so I didn’t make it very often until now.
Sardo-Canadian Whole Prepared Foods
I partnered with Canadian company, Sardo Foods, to highlight some of their delicious deli products made with quality Mediterranean ingredients and recipes that are made in Canada. Sardo is a perfect fit with my mission of whole foods. While these are ready to eat, they are made of real, wholesome and healthy foods with no unnecessary chemicals or unpronounceable ingredients. The folks at Sardo shipped me delicious olives, feta stuffed red jalapenos (my family is going crazy for these spicy tapas), Greek salad loaded with feta cheese, artichokes and fire roasted sweet peppers.
Kitchen Hack-Roasted Peppers
Well, as soon as I saw the roasted peppers, I knew exactly what I wanted to use them for, Roasted Red Pepper Soup. Instead of an hour or longer, this recipe is made in 30 minutes or less and half that time is just simmering the vegetables until soft enough. Just a few simple ingredients make a soup that tastes rich, warm, satisfying and hearty.
Easy Meal Ideas Make Routines Easy To Stick To
This month, I am highlighting easy weeknight meal ideas as we prepare for September’s renewed routines. Sweet pepper soup fits that to a T. Simply pair it with some crusty bread and/or a quick salad and you have a fast, easy vegetarian dinner. Leftovers are perfect for packed lunches. You could also serve this with a sandwich. I’ve included my super delicious Artichoke Grilled Cheese Panini recipe using Sardo’s marinated artichokes. Grilled panini is another easy weeknight meal that’s easily customized for kids or picky eaters.
Quinoa Greek Salad for Lunch or Dinner
Another quick and tasty recipe I did last week was simply tossing Sardo Greek salad with 2 cups of cooked quinoa. It was perfect as a side and as my work lunch the next day. Quinoa and feta cheese made this a high protein meal that kept me satisfied all afternoon. This Greek salad tastes fresh and vibrant and made the BEST quinoa salad in mere seconds!
Why Buy Roasted Sweet Peppers?
I don’t often partner with companies because I encourage simplicity with whole foods but these are truly awesome fridge and pantry staples. Working 4 days a week at our local hospital, running kids around to daycare, school and activities, spending time with my husband, running my blog and freelance photography and writing keeps me busy. Admittedly, I like to keep busy so it works for me but it doesn’t mean I don’t get tired. I can relate if you are a busy mom, wife, worker or all of the above. I know that shortcuts can be a lifesaver so that we don’t always turn to takeout. Who can relate? How many different hats do you wear?
Meal Makers At The Ready
Sardo’s deli products have long best before dates so I can keep a stock in my fridge and their jarred products can be stored in the pantry until opened. Having a selection of these on hand means I have the makings of a fast and healthy dinner or some appetizers to go with an impromptu evening of friends and family. In Western Canada, you can find them at Sobey’s (Superstore, Thrifty’s etc.) and on Amazon.
Cheers to all of you out there who are choosing healthy and doing the best you can for yourself and your family 🙂
PS. If you like healthy vegetarian soups, try my Broccoli Cheddar Soup that’s thickened with healthy veggies and super kid-friendly.
PPS. Did you know West Coast Kitchen Garden is starting a shop??? It’s coming soon and will have gorgeous linens (like the blue one in soup pictures), recycled glassware and more eco friendly, useful and beautiful homewares. Follow along on Instagram to see the progress and updates!
Roasted Sweet Pepper Soup
- 1 pkg Sardo Fire Roasted Sweet Peppers (250 mls if making your own)
- 1/2 c each, diced Onion, Carrot and Celery
- 3 c Vegetable Stock (Chicken stock works if you're not vegetarian)
- 2 tbsp Honey (or more to taste)
- 1 c Plain low fat yogurt, stirred *Omit if making vegan
- Salt and Pepper to taste
- Heat a medium sized (3-4 litre) heavy bottomed pot on medium low. Add 2 tbsp of the oil from the Fire Roasted Peppers, then add the onion, carrot and celery. Saute until onion is translucent.
- Stir in vegetable stock and simmer on medium until carrots are soft. Then add Fire Roasted Sweet Peppers and honey and heat through. Using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree. Stir in half of yogurt if using.
- Serve immediately and garnish bowls with remaining 1/2 cup of yogurt. *To make the little heart shaped swirls I made, make dots of yogurt in a circle and then run a small knife through them all in a circle and voila!
Grilled Artichoke and Cheese Panini
- 4 Panini Buns, cut in half horizontally
- 6 oz Cheese-I used Brie for the adults and Havarti for the kids 2 large slices of havarti or other cheese per sandwich
- 1 pkg Sardo Artichokes, drained
- 1-2 c Spinach or Arugula
- Optional add ins: Sardo kalamata pesto, ham, prosciutto,
- Salt and Pepper to taste
- Lay out bottom 4 panini halves and put 1 layer of chosen cheese on each. Top with artichokes, 1/4-1/2 c of spinach and any optional add ins. Add another layer of cheese and season to taste. Cheese and artichokes are salty so I only added pepper.
- Put panini's in a large cast iron or non stick pan, add top half of bun and put a dinner plate on top to weight down gently. Turn heat on to medium. Once heated and becoming toasty and melty (about 8-10 minutes), flip sandwiches over, put plate back on top and grill 5 more minutes or until nicely toasted.
- Cut in half and serve while warm.