Vegan - VT - Broccoli and Red Pepper Soup

[Guest guest]

* Exported from MasterCook *

 

Broccoli and Red Pepper Soup

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh broccoli

1/3 cup uncooked white rice

1 1/2 teaspoons salt

2 quarts vegetable broth -- plus 2 tablespoons

3 medium red bell peppers

1 tablespoon olive oil

1 medium onion -- diced

3 medium cloves garlic -- minced

1 tablespoon chopped fresh tarragon

--or 1 tsp. dried

1/2 teaspoon dried thyme

pinch cayenne pepper

piece ground white pepper

1/2 teaspoon cider vinegar

1/2 teaspoon umeboshi vinegar

juice of 1 medium lemon

chopped fresh tarragon -- for garnish

 

Trim and peel broccoli stems, then coarsely chop. Set florets aside. In large

pot, combine broccoli stems, rice, 1/2 teaspoon salt and 2 quarts broth. Bring

to a boil, reduce heat to low simmer 20 minutes. Add florets and simmer 20

minutes more.

 

Meanwhile, roast bell peppers directly over a gas flame or in broiler, turning

with tongs until blackened all over, about 10 minutes. Place peppers in paper

bag, close and let stand 10 minutes.

 

Peel, quarter, and seed peppers, then transfer to food processor or blender and

process until pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons broth

and puree until smooth. Set aside.

 

In large skillet heat oil over medium-high heat. Add onion and cook, stirring

often, until softened, about 3 minutes. Stir in garlic, tarragon, thyme and

cayenne until well combined. Add to broccoli mixture and simmer 10 minutes

more.

 

Transfer broccoli-onion mixture to food processor or blender in batches and

process until smooth. Return soup to pot and stir in 1 cup red pepper puree,

remaining 1/2 teaspoon salt, pinch white pepper, both vinegars and lemon juice;

warm through. Reserve remaining pepper puree for garnish.

 

Ladle soup into bowls. Drizzle each with about 1 tablespoon reserved red pepper

puree; swirl with chopstick. Garnish with chopped tarragon if desire and serve.

 

Per serving: 145 cal; 7g prot; 2g total fat; 19g carb; 0 chol; 530mg sod; 6g

fiber

 

Source:

" Recipe by recipe developer Richard Pierce "

S(Formatted by):

" Karen on 01/15/03 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 257 Calories; 6g Fat (20.4% calories from

fat); 11g Protein; 43g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 2058mg

Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : For best results, prepare this feisty, vividly colored soup using either

sushi rice or white basmati rice. Roasted red peppers add a lovely accent -

don't worry if you can't get off every bit of blackened skin. It will just add

to the smoky flavor.

Nutr. Assoc. : 0 5547 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

[Guest guest]

Hey guys- remember I asked that this be posted for Thanskgiving? I make this

every year for thanksgiving and a few times during the winter - it is my

fav- and lowfat!!!

yummy um yum

 

 

Karen [ksonness]

Wednesday, January 15, 2003 3:45 PM

veg-recipes

Vegan - VT - Broccoli and Red Pepper Soup

 

 

 

 

* Exported from MasterCook *

 

Broccoli and Red Pepper Soup

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh broccoli

1/3 cup uncooked white rice

1 1/2 teaspoons salt

2 quarts vegetable broth -- plus 2 tablespoons

3 medium red bell peppers

1 tablespoon olive oil

1 medium onion -- diced

3 medium cloves garlic -- minced

1 tablespoon chopped fresh tarragon

--or 1 tsp. dried

1/2 teaspoon dried thyme

pinch cayenne pepper

piece ground white pepper

1/2 teaspoon cider vinegar

1/2 teaspoon umeboshi vinegar

juice of 1 medium lemon

chopped fresh tarragon -- for garnish

 

Trim and peel broccoli stems, then coarsely chop. Set florets aside. In

large pot, combine broccoli stems, rice, 1/2 teaspoon salt and 2 quarts

broth. Bring to a boil, reduce heat to low simmer 20 minutes. Add florets

and simmer 20 minutes more.

 

Meanwhile, roast bell peppers directly over a gas flame or in broiler,

turning with tongs until blackened all over, about 10 minutes. Place

peppers in paper bag, close and let stand 10 minutes.

 

Peel, quarter, and seed peppers, then transfer to food processor or blender

and process until pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons

broth and puree until smooth. Set aside.

 

In large skillet heat oil over medium-high heat. Add onion and cook,

stirring often, until softened, about 3 minutes. Stir in garlic, tarragon,

thyme and cayenne until well combined. Add to broccoli mixture and simmer

10 minutes more.

 

Transfer broccoli-onion mixture to food processor or blender in batches and

process until smooth. Return soup to pot and stir in 1 cup red pepper

puree, remaining 1/2 teaspoon salt, pinch white pepper, both vinegars and

lemon juice; warm through. Reserve remaining pepper puree for garnish.

 

Ladle soup into bowls. Drizzle each with about 1 tablespoon reserved red

pepper puree; swirl with chopstick. Garnish with chopped tarragon if desire

and serve.

 

Per serving: 145 cal; 7g prot; 2g total fat; 19g carb; 0 chol; 530mg sod;

6g fiber

 

Source:

" Recipe by recipe developer Richard Pierce "

S(Formatted by):

" Karen on 01/15/03 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 257 Calories; 6g Fat (20.4% calories

from fat); 11g Protein; 43g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol;

2058mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : For best results, prepare this feisty, vividly colored soup using

either sushi rice or white basmati rice. Roasted red peppers add a lovely

accent - don't worry if you can't get off every bit of blackened skin. It

will just add to the smoky flavor.

Nutr. Assoc. : 0 5547 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0