Red bell pepper soup
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, diced |
| 1 | cup | Potato, chopped |
| 1 | cup | Carrots, julienned |
| 1 | large | Red bell pepper, diced |
| 1 | teaspoon | Rosemary |
| ½ | teaspoon | Fennel |
| ½ | tablespoon | Hungarian paprika |
| 1 | teaspoon | Parsley |
| 2 | cups | Stock |
| 2 | tablespoons | Soy sauce |
| Salt & pepper | ||
Directions
Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-02-95
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