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Organic Roasted Pepper Soup
Ingredients:
3 organic red bell peppers, washed and deseeded
1 organic yellow bell peppers
1 medium organic onion, finely diced
1 organic garlic clove, crushed
3 cups of organic vegetable stock
1 tablespoon organic all-purpose flour
Organic salt and black pepper to taste
Diced organic red and yellow bell pepper pieces to garnish
Organic plain yogurt to garnish
Preheat grill. Wash and cut the organic peppers in half and remove stalks, core and seeds. Arrange peppers in a non stick baking tray (skin side up) and place under the hot grill. Grill for about 8 to 10 minutes or until skins begin to char.
Transfer organic peppers to a plastic bag, seal and leave to cool. Let cool (about 15 minutes), peel skins and discard. Roughly chop the remaining pepper flesh and set aside.
Place the organic onion, organic crushed garlic and 2/3 of the organic vegetable stock in a pan. Cook over medium heat for about 5 minutes or until stock begins to reduce. Sprinkle the organic flour into the pan and stir to reduce lumping. Add chopped peppers and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes.
Let soup cool slightly and transfer to a food processor or blender. Blend until smooth. Transfer soup back to pan and reheat gently, season with salt and pepper to taste.
Serve in warm bowls and sprinkle a few chopped peppers and a little yogurt in the center of each bowl if desired.
Let us know how you make out!
Eat well, exercise, sleep well and supplement with healthy vitamins.
