Another soup! I'm obsessed. But really, can you think of a better way to keep warm and nourished through this polar vortex of a winter we are having in the northeast? And I'm loving the healthy mileage I'm getting getting out of all the leftovers, which make for a perfect lunch, weeknight dinner, or freezer-friendly meal.
This one comes from the kitchen of my Mama, who spent the weekend making her own vegetable broth (yay, Mom!) and stocking the fridge full of healthy, beautiful meals like this one. I'm definitely going to give this a go this week. My gluten and dairy-free friends will love this!
3 lbs. red bell peppers, halved and cleaned (8-10)
5 cloves garlic, in peel
2 cups chopped onion
2 Tb. olive oil
2 large sprigs fresh thyme (1 Tb. leaves)
2 bay leaves
4 cups vegetable broth
1 tsp. hot sauce
½ tsp. salt
½ tsp. ground pepper
1-2 Tb. rice vinegar
Half the peppers and remove all seeds and membranes. Press them flat with your hand and lay them on a foil lined, rimmed baking sheet. Place the garlic cloves on the baking sheet.
Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 15 minutes.
Once the skin has blackened, remove from the oven and place in a large zip bag to steam. (10 minutes)
Preheat a large pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft.
Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot.
Then peel the charred skin off each pepper half and place it in the pot.
Reduce the heat, cover and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a blender, BE SURE TO remove the plug on the lid and cover with a kitchen towel—this with allow the heat to vent without a big mess!
Add the vinegar and salt again if needed.
Serve with extra thyme leaves or parsley
Recipe courtesy of: A Spicy Perspective
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