“Irish Vegan Lunch: Creamy Potato Leek Soup & Quinoa Stuffed Bell Peppers”

Allergens

N/A

Ingredients

• 1.5 lbs yellow potatoes, peeled and diced
• 3 large leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 bell peppers, any color
• 1.5 cups cooked quinoa
• 1 cup chopped spinach
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
2. Add diced potatoes, vegetable broth, and almond milk to the pot with the leeks. Season with salt and pepper, then bring to a boil. Reduce heat and simmer for 20 25 minutes, or until potatoes are tender.
3. Meanwhile, preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with an equal amount of cooked quinoa, spinach, black beans, diced tomatoes, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Place stuffed bell peppers in a baking dish and bake for 30 35 minutes, or until the peppers are tender.
5. Once potatoes are cooked, blend the soup using an immersion blender or regular blender until smooth and creamy. Adjust seasonings if needed.
6. To serve, ladle the potato leek soup into bowls and place a stuffed bell pepper next to each bowl. Garnish with fresh parsley and enjoy your vegan Irish lunch.

Chef’s Insight

Experiment with different colored potatoes and peppers for added visual interest.

Notes

This recipe showcases a fusion of Irish and vegan cuisine, using traditional ingredients with a twist for a delicious and satisfying meal.