Full of big, bold flavours, this roast spiced capsicum soup is wonderful and peppery tasting, with just a hint of chilli.
1Preheat oven to hot, 200 C. Line a large oven tray with baking paper.
2Arrange capsicum skin-side up on tray with tomatoes, onion, garlic and chilli. Drizzle with oil and season to taste. Bake 30 to 35 mins, until capsicum and tomatoes soften.
3Peel capsicum, tomatoes, onion and garlic, discarding skins. Transfer to a large heavy-based saucepan with paprika and oregano. Stir over medium heat, 2 to 3 mins, until fragrant.
4Add stock and quinoa to pan, then bring to boil on high. Reduce heat to medium. Simmer, uncovered, 10 to 15 mins.
5Blend or process soup until smooth. Season to taste. Return to saucepan to reheat if required. Serve topped with a little yoghurt and coriander leaves. Accompany with lime wedges.