Red Bell Pepper Soup
Vegetables
- Serves 3-4.
SERVES
Ingredients
- 2 Tablespoons olive oil
- 1 cup potato, chopped
- 1 medium onion, diced
- 1 cup carrots, julienned
- 1 large red bell pepper, diced
- 1 teaspoon rosemary
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon fresh parsley
- 1 cup chicken stock (canned broth will work)
- 1 Tablespoon soy sauce
- Salt and pepper to taste
Directions
Sauté onion in olive oil for 2 minutes. Add half the carrots, the remaining vegetables and seasonings, and continue to sauté for 5 minutes. Add stock and soy sauce and bring to a boil. Simmer 15-20 minutes until vegetables are tender. Puree the soup in a blender and return to the pot. Add remaining carrots and return to a simmer for 5 minutes, stirring constantly. Serve hot.
