Name: Vegan Roasted Red Pepper, Tomato, & Quinoa Soup
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 8 cups chopped tomatoes (*I like using a mix of 6 cups roma tomatoes cut into quarters and 2 cups cherry tomatoes left whole); 2 red peppers (*cut into slices); 1/2 lemon (*for juice); 2 Tbsp avocado oil; 1 tsp Italian seasoning (*mix of basil, oregano, marjoram); 1 tsp garlic powder; salt & peper to taste; 1/2 cup dried quinoa; 2 cups veggie broth; 1 14 oz can coconut milk; 1 tsp Italian seasoning; chives (*optional as topping); fresh basil (*optional as topping); toasted pine nuts (*optional as topping)