Thursday, July 17, 2008
Roasted Red Pepper Soup
1-2 TBS olive oil or butter
About 1/2 of an onion, chopped
1 carrot, sliced
1 red potato, or 1/2 of a russet potato, peeled and cut into large cubes
About 15 oz. of roasted red bell peppers, drained (not rinsed)
About 3 1/2 cups of chicken or vegetable stock (low sodium)
Pinch of sugar
Sautee the onion and carrot in olive oil or butter in a large pot over med-hi heat. After a few minutes when the veggies are soft, add the broth, potato, and peppers. Bring to a boil, then down to a fast simmer. Cover partially and simmer for 25 minutes or so, until the potatoes are tender. Add a tsp or so of sugar. Pour soup into a blender (in batches if needed) and blend it up (or use an immersion blender if you have one). Pour back into the pot and serve!
This is a great meal because it is a creamy soup, but only because of the potato, not because you add cream! And you get lots of vitamin C from the peppers and onions, B6 from the peppers, and A from the carrots. Next time I think I might try not peeling the potato and seeing if it all blends together all right, because all the potato vitamins are in the peel!
We made croutons by cubing up some regular bread (we used whole wheat here, before we have used french bread), and putting them into a non-stick pan with some hot olive oil. Heat over medium to med-hi heat until they get crispy (at least 5 minutes).