Recipes
ROASTED PEPPER SOUP
Ingredients
3 – 4 large red bell peppers, roasted and seeded
1 medium onion, chopped
2 – 3 garlic cloves, peeled and chopped
1 tsp green seasoning or mixture of chopped fresh herbs
1 cup tomato sauce
2½ – 3 cups chicken or vegetable stock
2 tsp fresh chopped parsley
Extra chopped parsley for garnish
Directions
- Place the roasted peppers in a large saucepan with garlic, onion and green seasoning.
- Add the tomato sauce and chicken/vegetable stock and mix well. Bring to a boil over medium high heat and let cook for approximately 15 minutes. Add the parsley and cook for just 1 – 2 minutes more.
- Puree the mixture in a blender until smooth. Place back in the same pot and reheat if necessary. Ladle into soup bowls and sprinkle with a little extra parsley. Serve hot.
