Tuesday, January 22, 2013

Roasted Bell Pepper soup

All you need:
4-5 Peppers
1-2 Carrots
Olive oil (or other)
2 cups soup stock (or more to taste, 
depending how many you need to feed, add more!)
Chicken if desired

Wash the peppers, and slice out seeds and white parts. Pull the garlic bulb apart or just slice the top off 
to just remove the tips. Lightly cover with oil of your choice, and pepper.
Bake at 400 until they are soft, if they look a little burnt on the skins, they are perfect
Remove from oven and let cool completely. 

Start to warm up your soup stock, with carrot diced into it, and bring to a boil.
Cook until carrots are soft enough that you can blend them. 
Once peppers are cooled, remove skins, and squish out some of the garlic
into the soup stock, let simmer together for a few minutes. 

Add any extra herbs you would like in, cayenne, pepper, salt, parsley, rosemary etc and simmer 
for a few more minutes.
Use hand blender (or regular blender) and blend until creamy.
Add diced chicken.

You can roast onions and also blend it in the soup for more flavor, we had a lot 
of onion in the soup stock though so that wasn't needed. 
It's filling and good for you! 

Bell Peppers are full of vitamin C as well as Parsley! 
You can make a yummy bread or biscuit to go with this soup too. 
Wonderful on a Winter's day! 

No comments:

Post a Comment