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Slow Cooker Oatmeal & Red Pepper Paprika Soup

Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Breakfast, dinner, lunch
Cuisine American, Mediterranean
Servings 6

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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