Soup

Looking for different soup to try? Try my Roasted Red Pepper Soup! It's a tasty, healthy & quick to make. Watch me make it here.

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

  • 8-10 mini sweet red peppers or 3 standard size sweet red peppers, roasted
  • 2-3 garlic cloves
  • 1 small onion, diced
  • 1 tbsp grapeseed oil, butter, or vegan butter
  • 1 sprig fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 cups vegetable broth or chicken broth or plain water
  • 1/4 tsp chili flakes
  • 1/4-1/2 tsp salt or omit
  • 1/4-1/2 tsp black pepper
  • 1 tbsp rice vinegar
  • 1 tsp of sugar. Optional, only add if needed, after checking the seasoning about half way through cooking.

Instructions

  1. Heat grapeseed oil or butter in a medium sized pot.
  2. Cook onions & garlic on medium-high heat for about 5 minutes or until they are translucent. Stirring occasionally.
  3. Add the chili pepper, salt, roasted peppers, bay leaf & thyme. Stirring for about 2-3 minutes.
  4. Add the stock & bring to a boil. Then bring it down to a low simmer, covered for 20 minutes. Stirring occasionally.
  5. Add the vinegar.
  6. Taste and adjust any seasonings. Add the sugar, if needed.
  7. Simmer for another few minutes.
  8. Cool slightly and puree until smooth. Or leave it a little chunky.
  9. Serve hot & Enjoy!

Notes

You can roast the peppers in the oven, on a gas range, the outside grill. Or make it easy on yourself and by them from the grocery store, already roasted. They are canned, in glass jars or in some deli sections.

This soup tastes even better the next day. If you are serving it to guests, make it the day before. Refrigerate it & heat through before serving.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/02/23/roasted-red-pepper-soup-vegan/

Some ingredients that I use, online: 

Mccormick Organic Bay Leaves Turkish, 5 Gram & Frontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram & Frontier Natural Products Coop Bulk Peppercorns, Black Whole Pouch, French/English, 39-Gram & Everland Sea Salt, 1Kg

Use my referral link, below, to earn back money while you shop! Every bit counts!

Ebates.ca

Previous: Healthier Vegan Banana Bread video & recipe.
(This post is not sponsored.)

Till next time,

Nadia

2 Comments

Miso Soup is a belly warmer, a sore throat soother and a time saver. Try my quick recipe and let it become one of your favourites! Watch the video here.

Miso Soup – My Style

Prep Time: 7 minutes

Cook Time: 7 minutes

1 but you can double or quadruple this recipe

Miso Soup – My Style

Ingredients

  • noodles for 1
  • 1-1.5 cups of chicken/vegetable broth, unsalted or water
  • 1/2 cup cooked & chopped chicken/beef/firm tofu
  • handful (will vary by the hand) of sliced carrots/onion/cabbage/mushroom
  • 1.5 tsp of miso paste
  • condiments of your choice

Instructions

  1. Prepare your favourite noodles & set aside. Leftover noodles are even better. Make things easier on yourself.
  2. Wash and cut the vegetables. Feel free to use your favourite vegetables.
  3. In a pot, bring broth/water to a simmer.
  4. Add the miso paste, stir until it is dissolved.
  5. Some freshly grated ginger at this point is a great addition. About a tsp. It will add a little heat to your soup. But it's great for taste & health.
  6. Add the vegetables. The ones that you want the most tender, add them first.
  7. Simmer for 1-3 minutes per addition of vegetables. Cover in between simmers, so that as little broth evaporates as possible.
  8. Add the chicken/beef/tofu to heat through.
  9. Add the noodles last. I dislike soft noodles, so I add them at the very end.
  10. Top with your favourite condiments or not. I added sriracha, sesame oil & nori.
  11. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2016/11/17/miso-soup-style/

Some ingredients that I use, online: 
Kadoya Sesame Oil - 11 ozHuy Fong Sriracha Chili Sauce 740ml
Previous video & recipe.
(This post is not sponsored.)

Till next time,

Nadia