Four years ago, I would spit my food across the table (ok, that’s a little dramatic), if I saw or tasted a red pepper in my food. Now, I’m creating soups ON PURPOSE that are packed full of them! I say it all the time, so this time is no different. Your taste buds do change and you start craving vegetables, and even ones you never liked! Roasted red peppers are not just great in soup–try topping a salad with some or adding them to a sandwich! I love having a rainbow of colors in my meals so I know I’m getting a wide variety of vitamins and nutrients. Now, if I could just get myself to like celery!!! There’s always next year, right??
Before you make your soup, you need to roast your red peppers. I use Detoxinista’s recipe!
Roasted Red Peppers
- 2 shallots (if you can’t find these, use ½ red onion)
- 4 cloves garlic, peeled and minced
- 1 large russet potato, peeled and chopped (on the dirty dozen list—organic really important on this one!)
- 2 roasted red peppers, peeled, roughly chopped (on the dirty dozen list—organic really important on this one!)
- 5 sun-dried tomatoes
- 4 cups vegetable broth, store-bought or homemade
- 1 cup filtered water
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 teaspoon dried basil
- 2 cups unsweetened almond milk
- Prepare the roasted red peppers ahead of time.
- Cook chopped shallots in saucepan on medium heat until they stick to the pan. Add one cup of the vegetable broth and garlic to the pan, and cook until soft, stirring continuously.
- Add the potato and cook for about 5 minutes, adding more vegetable broth if necessary.
- Add remaining broth, water, peppers, and tomatoes. Cover and cook on medium low about 15 minutes, stirring occasionally.
- Transfer to a high powered blender and blend until smooth.
- Pour back in saucepan, and add salt, pepper, basil, and almond milk.
- Cook until heated through and flavors blend.