Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio
Cozy Up with Slow Cooker Oatmeal & Red Pepper Paprika Soup: A Flavorful Fusion
Looking for a unique and satisfying meal that’s both comforting and packed with flavor? Our Slow Cooker Oatmeal & Red Pepper Paprika Soup is here to revolutionize your soup game! This isn’t your average oatmeal; it’s a hearty, subtly sweet, and surprisingly savory dish that works beautifully for breakfast, lunch, or dinner. We’ve combined the wholesome goodness of steel-cut oats and quinoa with the vibrant flavors of roasted red peppers and a hint of spice, all simmered to perfection in your slow cooker.
Why You’ll Love This Soup
- Effortless Cooking: The slow cooker does all the work, making this recipe perfect for busy weeknights or lazy weekends.
- Unique Flavor Profile: The combination of sweet and savory is unexpected and incredibly delicious.
- Nutrient-Rich: Packed with fiber, vitamins, and antioxidants, this soup is good for your body and soul.
- Versatile: Enjoy it as a breakfast porridge, a light lunch, or a hearty dinner.
- Customizable: Feel free to adjust the spice level and add your favorite toppings.
The Magic of Paprika and Red Peppers
The star of this soup is undoubtedly the combination of sweet red bell peppers and smoky paprika. Roasting the peppers (or using jarred roasted peppers) intensifies their sweetness and adds a depth of flavor that complements the oats and quinoa perfectly. Paprika, with its warm, slightly sweet, and smoky notes, elevates the soup to a whole new level. We use a generous amount to create a truly unforgettable flavor experience.
Two Soups in One!
This recipe actually delivers two distinct, yet equally delicious, components. The first is a slow-cooked oatmeal base, perfect for a comforting breakfast or a sweet and savory snack. The second is a vibrant red pepper and paprika soup, offering a warm and flavorful alternative. It’s like getting two meals for the price of one!
Frequently Asked Questions
Q: Can I use quick-cooking oats instead of steel-cut oats?
A: While steel-cut oats provide the best texture and flavor, you can use quick-cooking oats in a pinch. However, the soup will be much creamier and may require less liquid.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the honey with maple syrup or agave nectar.
Q: Can I freeze this soup?
A: Yes! Both the oatmeal base and the red pepper soup freeze well. Store in airtight containers for up to 3 months.
Q: What toppings do you recommend?
A: We love toasted nuts, fresh basil, a drizzle of olive oil, or a sprinkle of red pepper flakes. Get creative and add your favorites!
Q: Is this soup spicy?
A: The serrano chile adds a touch of heat, but it’s easily adjustable. Remove the seeds for a milder flavor, or add more chile for extra spice.
We hope you enjoy this unique and flavorful soup as much as we do! It’s a perfect example of how simple ingredients can come together to create something truly special.
Slow Cooker Oatmeal & Red Pepper Paprika Soup
Ingredients
- 1 cup steel cut oats
- 1 cup white quinoa or millet
- 1 cup dried fruit, chopped
- 1 tablespoon raw honey
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 6 cups water or apple cider/nut milk
- 1 cup mixed nuts, toasted and chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium red bell peppers, chopped
- 1 medium serrano chile, seeded and chopped
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¾ cup shelled pistachios
- 3 cups vegetable broth
- 1/3 cup basil, chopped
Instructions
- Combine oats, quinoa, dried fruit, honey, vanilla, salt, and liquid in slow cooker. Cook on low for 8-10 hours.
- After cooking, stir and portion oatmeal into bowls to serve, refrigerate, or freeze. Garnish with toasted, chopped nuts.
- Heat oil in large pot over medium-high heat. Add onion, peppers, and chile, saute 4-6 minutes.
- Add paprika, salt, and cardamom and saute ~1 minute, blooming the spices.
- Add pistachios and broth, bring to a boil then cover, reduce heat to low, and simmer 20-25 minutes.
- Transfer soup to blender and puree until smooth, adding more broth to get consistency you like. Serve garnished with basil.
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