Monday, November 14, 2011

Roasted Red Pepper Soup

Yesterday was a perfect day for movie watching and soup making!  Below is the recipe for an amazing soup I made from Appetite for Reduction.  The image of the soup was borrowed though...

2 large red bell peppers
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons dried rosemary
½ teaspoon salt
3 tomatoes
1 teaspoon ground coriander
3 cups vegetable broth
1 can chickpeas, drained and rinsed

Preheat the oven to 375.  Cut the stems off the red peppers and scoop out the seeds.  Stand the peppers in a backing dish.  Bake for 35 minutes until they are soft.  Chop them up.
Saut√© onion in oil on a skillet.  Add garlic, rosemary, and salt.  Add in the tomatoes.  Add the coriander, vegetable broth, and chickpeas. Stir and cover for about 15 minutes.  Add the roasted peppers.  Use a blender to blend the soup


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