Roasted Pepper Soup
serving size: 6-8
What you will need:
- One large soup pot
- Blender
- Spoon
- 6 cups of chicken or veggie broth(At least enough to cover your sweet potatoes)
- 2 cups of water
- 2 or 3 bell peppers (I like using the yellow and orange, but you can also use red.)
- 2 large sweet potatoes
- 6 stalks of celery
- 5 carrots
- 1/2 an onion
- Salt and pepper to taste
- Sour cream for garnish
But while our peppers are broiling, peel and chop your sweet potatoes, just a medium size chop should do it.
Now put the sweet potatoes, broth, and water all together in your pot, and turn the burner to medium. Next chop the rest of your veggies, don't worry to much about the size, it all gets pureed any way. They should look something like this:
By now your peppers should be done, so take them out and let them cool. Once the are cool enough to touch remove the skin, it should just peel off, then chop them up too. Now add the veggies and the roasted peppers. Let the water boil, until it looks kind of like this:
Once your soup is boiling, turn it down to a simmer, let it simmer for 15-20 minutes. If you don't like pureed soups you can eat it just like this, but I highly recommend you puree it. Now using a blender, food processor, or a hand held blender, basically anything that will get the job done, you puree until there is no visible chunks. You might have to search around a little. Now finally, serve with a little dollop of sour cream( makes a HUGE difference)
MMMMM, yummy! It is one amazing healthy soup that you won't be able to get enough of! And maybe for dessert a little chocolate cream pie? Just to reward that good behavior!
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