Tuesday, October 10, 2017

Roasted Red Pepper Soup

Red peppers are loaded 2 times more than an orange in Vitamin C.  They also are packed with antioxidants.  So make this soup during the cold season and see if it helps reduce your cold.  


2 medium red peppers
1 Tbls olive oil
3/4 cup chopped onion
1 tsp salt and pepper each
1 tsp minced garlic
2 cups vegetable broth
2 Tbls tapioca or potato starch (I used corn starch)
13.66 oz Thai coconut milk (unsweetened)
1/2 tsp cayenne pepper
1//4 tsp ground mustard
1/8-1/4 tsp red pepper flakes up to 1 tsp
pinch of ginger


Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.

Broil the peppers for 2-3 mins.

Remove from the oven, place peppers in a zip lock bag until cooled off.

Remove the skin and seeds from the pepper. set aside.

In a large soup pot, add olive oil, onions, salt and pepper.  Sauté until soft. 

Add garlic for a few seconds- don't burn

add vegetable stock and corn starch, mix until smooth.

add coconut milk and spices.

add in red peppers

blend with an immersion blender (or a blender. )

bring to a boil, reduce heat and simmer for 10 mins. 

makes a small batch about 3 small containers.

Double the recipe.

Enjoy!





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