Roasted Red Pepper and Potato Soup

Sunday October 7, 2012


Elemental Custard

Cold weather = sitting on the couch wrapped in blankets (or snuggies- I won't lie, I want one) with hot roasted red pepper soup and old Disney movies.

I needed the comfort that hot soup brings when I was watching some good old-school Lion Kind! When Mufasa dies- it breaks my heart. What excellent morals that story has! -- If something bad happens, run away! You'll be living the high life (I mean back home there might be a minor hyena infestation but you will be removed from that whole situation)- when you come back, fight some hyenas to fix your problems and you'll be King! Excellent life advice Lion King. I will take that to heart.

Anyways, I was totally a suck and cried again at all the sad parts. Although I feel like I appreciate those movies a bit more this time- I was able to be a big kid and see past the sad parts. At least I'm growing up?

OH and Happy Thanksgiving fellow Canadians! It's totally my favourite holiday- Bring on the food! And give thanks of course.

Recipe: Roasted Red Pepper and Potato Soup

Serves ~6

Ingredients:
1 medium onions
roasted red peppers (1 small jar or 3 roasted and de-skinned- chopped in chunks)
3 tsp ground cumin
1 tsp dried cilantro or basil
1/2 tsp salt (or to taste)
2 cups of chopped, skinned potatoes (bite size)
3 cups vegetable stock or chicken broth
2 tsp lemon juice

Method:

In large saucepan, sauté onions until tender.

Stir in the roasted red peppers, cumin, salt and cilantro. Add the potatoes and chicken broth.

Bring to a boil, and reduce heat to a simmer for 10-15 minutes or until potatoes are tender. Stir in lemon juice and let cool slightly.

Process 1/4-1/2 of the soup in a blender until smooth. Return the blended soup to the pot and heat through. Add water if the soup is too thick to thin out the broth. Garnish with chives or a dollop of yogurt or cream cheese.

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