Guest guest Posted October 3, 2008 Report Share Posted October 3, 2008 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Roasted Red Bell Pepper Soup Categories: Soup Yield: Servings 3 medium sized red bell peppers,cut into 1 inch -squares 2 medium sized onions,chopped -coarse 4 ea garlic,chopped 1 medium sized sweet potato -cut into -small cubes 1 large tomato,seeds removed -and chopped 2 1/2 c vegetable broth salt & pepper to taste [Note: This is a very easy soup to make. Roasting the peppers and sweet potato gives it an extra rich flavor that is delicious and full of vitamin A. ] Roast all ingredients except vegetable broth uncovered in baking pan in 400 oven, stirring occasionally until tender, about 25-30 minutes. Blend in batches with vegetable stock. Make sure the blender is not more than half full, and start on low. When soup is hot, it can erupt and burn you. Adjust seasoning. Reheat in soup pot and serve. Serves 4 For optimum flavor and nutrition serve with: Soy Bean and Fennel Salad 2001-2008 The George Mateljan Foundation ----- Quote Link to comment Share on other sites More sharing options...
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