Author: Jennifer Lynne Le Vine
A staple favorite, especially when the leaves start turn and the weather gets a bit colder. I like to change this soup recipe up a bit, by roasting different types of peppers with it to create a cornucopia of pepper smoothness. The yellow and orange peppers make it a bit milder, but if you choose to add some jalapeno (I prefer the red ones!) and some habenero, then you have a spicy soup on your hands. I also suggest using purple garlic rather than white garlic if you like the spicy kick. For the onion, I suggest using yellow onions or even some small red cippolini onions (1:3 ratio). In regards to the potato, I find that the russets work great for this recipe. They provide a very creamy texture quite easily. However, if you have some fingerlings on your hands (no pun intended!) then I suggest using those instead (1:4 ratio). I use hemp milk or flax milk for the non-dairy creamy addition, however any type of milk will work just grand. Enjoy this with a light salad or a grilled "cheez" sandwich (try the Daiya cheddar wedges, they're phenomenal!). And as always, add some chia/flax/hemp seeds to the soup if you'd like to kick-up your omega 3's and 6's intake. Did I mention this is gluten-free too?!
1 (Roastin' Peppers)
- 4 large - red, orange, and/or yellow peppers, cut in fourths
- 1-3 tbs - olive oil
2 (Soup Preparin')
- 1 medium - sweet onion, peeled and diced
- 2 small - shallots
- 1 large - potato, peeled and diced
- 4 medium - carrots, peeled and chopped
- 3-5 cloves - garlic
- dashe as you wish - cayenne pepper, salt, pepper, paprika, tumeric
- splas o' - non-dairy milk
- 1 tsp - olive oil
- 3-4 cups - vegetable stock
Roastin' the Peppers - Peppers are so easy to roast. Preheat the oven to 400 degrees, then pop those peppers with some drizzled olive oil on them into the oven for about 45 minutes or until they start to blister and get blackish. Remove from the oven and let cool down. When they are cool enough for you to touch, peel the skins off (not required) and set aside. You have now officially roasted a pepper!
Soup Preparin' - Heat 1 tsp or so of olive oil in a large pot over medium-high heat. Add onion and shallots and saute for a few minutes, until the onions begin to soften. Add the potatoes and cook for another couple minutes, then add carrots, garlic cloves, and roasted peppers. Stir well and cook for another couple minutes.
Add the stock to the mixture, stir well, and bring to a simmer. Cover and cook over medium heat until the potatoes are soft.
Transfer the mixture to a blender after it has cooled down enough. Most blenders can't take the heat!
Reheat the soup. Season with seasonings as desired. Add some extra roasted peppers or whatever garnish you dig. Now dig in and enjoy!
healthy, vegetables, soup, fall, autumn, seasonal, creamy, blended, gluten free, vegetarian, vegan, nutritious, warm, dinner, yummyBack to Recipes