Soup, soup, soup. Soupy, soupy, soup. I love soup. Yes, oh yes, I do.
That my friends, is what I like to call a soup song. I hope you enjoyed it. It’s all I could think of that was song-like but also rhymed (kind of). Just re-read it in a sing-songy voice, and maybe it will make sense. Does it now?
Either way, it’s soup season and I’m one happy little soup lover. This is my very first soup of the season and I do have to admit, I think I might be even more enamored than I was before. If that’s even possible.
It’s probably because this soup meets all my criteria, and the some.
- Vegetable based
The last one being the most important to me. A dunkalicious soup is probably one of the best things ever. I’m a HUGE fan having my soup with a side of toast or a grilled sandwich, and being able to dunk in the soup? A must have.
This recipe is twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, fresh parsley for a bit more zing, and quinoa for added thickness. The result is a seriously delicious soup, that’s healthy and packed with nutrients.
So, are you dying to taste it yet? Hop on over to Easy Eats to see the recipe!