Roasted Red Pepper Soup
Happy new year! I am starting off my new year with the intention to look for the good in all situations and focus on the positive more. I like to set an intention each year and keep it on me (usually in my day planner) as a reminder of what I am choosing to try more of this year.
Do you set intentions? If so, I would love to hear what yours is for 2018.
In addition to setting a personal intention, I did some soup recipe testing for the cold week ahead! Over the holidays I got a delicious roasted red pepper soup from a local bistro (Ray's 3rd Generation Bistro in Alton), which inspired the recipe I am sharing with you today.
This soup is easy to make, filled with simple and fresh ingredients, and packed with nutrients and flavour. The peppers make it a great source of vitamin C, a natural way to boost your immunity over the winter months.
Makes 6-8 servings
Ingredients:
4 medium potatoes, skin peeled and diced
1 onion, chopped
3 red bell peppers, whole
2 garlic gloves, minced
8 cups vegetable broth
1 tbsp. chili peppers, minced (optional – I used homemade chili peppers under oil)
Salt and black pepper to taste
1-2 tbsp. vegetable oil
Directions:
Preheat oven to 375F. Place whole red peppers on baking sheet and bake for 20 minutes or until the pepper skins begin to wrinkle.
Remove from oven and set aside to cool.
Heat vegetable oil in pot on medium-high heat and add minced garlic and onion. Sauté for 3-4 minutes or until the onions begin to soften. Add 8 cups of vegetable stock, diced potato, and chili peppers.
Bring to a boil then, lower to medium-low heat and simmer for 35-40 minutes.
Peel red pepper skin and remove seeds. After the soup has been simmering for 35-40 minutes, add red peppers and continue to simmer for 5-10 minutes.
Remove from heat and use a hand blender to puree until a smooth and creamy consistency is reached.
Taste and adjust seasoning as needed.
Enjoy!
If you like spicy food, I highly recommend the addition of the chili peppers, it creates a great flavour profile with the sweet bell peppers.
You can store this soup in a freezer safe container for 4-6 months.
If you give this recipe a try, please let me know. I LOVE hearing from you. I wish you a wonderful year ahead filled with positive vibes, love, and health.
Cheers to happy and healthy eating! :)
Until next time,
Eat Right Feel Right - XO
