Red Pepper, Quinoa and Soy Mince Soup

with Crispy Okra
Vegan
Calorie smart
A healthy and satisfying bowl of soup with a wonderful topping!
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

For soup:

Tomato paste
0 Grams
Chopped tomatoes
0 Grams
Vegetable stock cube
0 Pieces

Instructions

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1 Prep ingredients
Peel and mince onion and garlic. Cut red pepper to cubes. Place quinoa to a bowl and cover with warm water. Pour to a colander (with very small holes) and drain.
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2 Fry soup base
Heat oil in a large pot. Fry onion, bell pepper, garlic and soy mince for 3 minutes. Add smoked paprika powder and tomato paste, stir for 2 minutes.
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3 Add and boil
Add chopped tomatoes, water, drained quinoa, vegetable stock cubes and dried thyme. Bring to a boil, cover and reduce the heat to low. Let simmer lightly for 15–20 minutes, stirring occasionally. Check the seasoning and add salt and black pepper to taste.
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4 Fry okra
Cut okra to slices. Heat oil in a pan over medium-high heat and fry the okra slices for about 8–10 minutes or until they are completely dry and crispy. Season with chilli flakes, salt and pepper. Serve on top of each soup bowl, or as a side.
Tips for fussy eaters
Keep the spices mild and serve the okra as finger bites.
Pro tip
Undercooked okra can be slimy, so take the time to fry the okra until dry and crispy. It's delicious!

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