My Mother-in-Law, Maya, made this fantastic roasted red pepper soup and I asked her how she made it, expecting to be incredibly complicated and difficult to make. I could not have been MORE wrong. This fantastic, and completely kosher and parve, soup takes 3 steps. THREE!!!! How is that even possible?! I cannot begin to tell you how often I have craved this soup since I’ve been pregnant. I made it twice in 1 week…Anyway, I added a couple of things to her original recipe and now I’m going to share it with you!
Here is what you need: red (or yellow or orange, just not green) bell peppers, yellow onion, carrots, sweet potato, garlic, chicken bouillon, dried parsley, salt, pepper, water, and olive oil. Done…That’s it!
5 large red bell peppers
3 carrots
1 large yellow onion
2 small sweet potatoes
3 whole garlic cloves
1 tsp dried parsley
2-3 tbsp chicken bouillon
4-5 cups water
Pinch of salt & pepper
Olive oil
The first thing you want to do is place all of your vegetable chunks and whole garlic cloves in a big ol’ bowl. Pour over the olive oil, dried parsley, and a big pinch of salt and pepper. Toss it all together and place it on a parchment paper lined baking sheet. It’s important to use a parchment paper lined baking sheet to make stirring and clean up much easier for you. Spread out the vegetables in one layer and then place on the middle rack of a 425°F preheated oven. Roast for 15 minutes, give it a quick stir on the baking sheet and then roast for an 10-15 minutes.
Once the vegetables are roasted, pour them straight into a big soup pot. Cover the vegetables with water. It should take about 4-5 cups. Sprinkle in 2-3 tablespoons of the chicken bouillon and another decent pinch of salt and pepper. Stir it all together, place the lid on the pot at an angle and bring to a boil over medium heat. Let it simmer for 30 minutes.
Once the soup has simmered, puree the soup with an immersion blender or in batches in a regular blender. Give it a taste and add more bouillon or salt and pepper to taste. That’s it!! This soup freezes perfectly. Enjoy!
Posted via foodiesunite.net
