Weekly Recipe Round-Up: Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio

This week’s favorite instagram posts are Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio. Enjoy!

Slow Cooker Oatmeal
Servings: 6-7
Ingredients:
• 1 cup steel cut oats
• 1 cup white quinoa or millet
• 1 cup dried fruit, chopped (I like cherries or apricots, but whatever you like)
• 1 tablespoon raw honey
• 1 teaspoon vanilla
• ¾ teaspoon salt
• 6 cups water (or 3 cups water and 3 cups apple cider or your favorite nut milk)
• 1 cup mixed nuts, toasted and chopped
Directions:
1. Combine oats, quinoa, dried fruit, honey, vanilla, salt, and liquid in slow cooker. Cook on low for 8-10 hours.
2. After cooking, stir and portion oatmeal into bowls to serve, refrigerate, or freeze. Garnish with toasted, chopped nuts.

Red Pepper Paprika Soup with Pistachio
Servings: 6
Ingredients:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 red bell peppers, chopped
• 1 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
Directions:
1. Heat oil in large pot over medium-high heat. Add onion, peppers, and chile, saute 4-6 minutes.
2. Add paprika, salt, and cardamom and saute ~1 minute, blooming the spices.
3. Add pistachios and broth, bring to a boil then cover, reduce heat to low, and simmer 20-25 minutes.
4. Transfer soup to blender and puree until smooth, adding more broth to get consistency you like. Serve garnished with basil.

Weekly Recipe Round-Up: Slow Cooker Oatmeal and Red Pepper Paprika Soup with Pistachio

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