I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, October 31, 2019

Cream of Roasted Red Pepper Soup

Rainy and blustery...not ideal for Halloween night but perfect for a robust bowl of soup! 

4 roasted red peppers (homemade are easy or store bought)
1 tbsp coconut oil
1 tbsp butter
1 medium onion, chopped
1 medium potato, diced
1 carrot, unpeeled and diced
3 garlic cloves, minced
1 tbsp tomato paste
4 cups chicken or vegetable broth
1/2 cup evaporated milk plus more to drizzle when served
1 tbsp red wine vinegar
1 tsp smoked paprika

Easy roasted red peppers:
Take whole peppers and broil 3 minutes per side until blackened. When all sides are blackened put them in a bowl covered with plastic wrap. After about 10 minutes peel, seed, core and collect juices.

Heat the coconut oil and butter in a large pot. Add the onion, potatoes and carrot and cook 3 - 4 minutes, then add the garlic. Cook 1 minute.

Add the tomato paste and broth and return the peppers with their juices to the pot. Bring to a boil then reduce heat and simmer for 20 minutes or until carrots are tender.

Purée everything in a food processor then add the evaporated milk, red wine vinegar and smoked paprika.

Heat through and serve with a swirl of evaporated milk.

Makes 6-8 servings

Adapted from: avocadopesto.com/vegan-roasted-red-pepper-soup

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