Roasted Yellow Pepper Soup

This recipe is not quick. It is easy, but it takes some time. I like to make this soup on a cloudy, rainy Saturday, and then eat it for the rest of the week. You can even freeze some. I need to make more of my own soups rather than buy it in cans at the store because of the horrifyingly high sodium content.

This recipe is creamy without cream. One of the things I do is add some cauliflower puree (see recipe) that I have frozen in small bags in the freezer. I pull it out, thaw it (10 minutes) and add it to the blender. This gives extra creaminess and packs the soup with nutrients.

Busy divas need to take care of themselves and extra sodium causes bloating and puffy eyes.

Roasted Yellow Pepper Soup

3 yellow peppers, cut in half and seeded

½ onion, chopped

1 leek, chopped

olive oil for sautéing

1 potato, mostly peeled and cubed

3 cups chicken broth

salt & pepper to taste

Parmesan cheese

Roast the peppers by broiling them skin side up for about 4 minutes.
Put them in a covered bowl for about 15 minutes; peel the charred skin off.

Meanwhile, sauté the onion and leeks in olive oil.
Add the potatoes, broth, salt & pepper; bring it all to a boil.
Reduce heat, cover, and cook for about 30 minutes until potatoes are tender.

Chop the roasted peppers, and add to the potato mixture.
Remove from heat.
Put it all in a blender and puree.
When you are ready to serve, reheat and top with Parmesan cheese.


Make it a meal: Serve with garlic bread.

Wine: Chardonnay or Sauvignon Blanc