Growing up, Roasted Red Peppers were a staple in my family’s diet. No matter what we had for dinner, there would always be a plate of roasted red peppers to enjoy on the side. And no, these NEVER came from a jar! My mom would grow the peppers in the garden, and when it was season, we would roast bushels of them on the BBQ and as family would sit and peel HUNDREDS of them. Not the funnest family activity, but worthwhile. She would jar some, preserve some for the rest of the year, freeze some, pickle some, make a dip out of some… etc. But the bottom line was, we had roasted red peppers for the rest of the year. This soup is inspired by my (and my family’s) love for fire roasted red peppers. It’s the perfect use for the preserved peppers during the cold months. (and can be great chilled in the summer!)
If you purchase red peppers (as well as the potatoes and onion in this soup), be sure to buy organic and they tend to have higher pesticide residue.
Ingredients
3 tablespoons extra virgin olive oil
1 large onion, sliced
3 cloves garlic
1 teaspoon coconut sugar
Pinch cayenne
2 cups roasted red pepper
1/4 cup Italian parsley leaves
2 medium Yukon Gold potatoes, peeled and cut into chunks
3 cups veggie stock, heated
Sea salt and pepper
Directions
Heat olive oil in a medium soup pot over medium flame. Add onions and cook, stirring constantly, about 4 minutes or until wilted.
Add garlic and stir for a minute. Season with cayenne and coconut sugar.
Add peeled peppers, parsley, potatoes, and veggie broth. Bring to a boil, then reduce to a simmer over medium low heat. Cover and cook till potatoes are tender, about 20 minutes.
Blend until smooth with an immersion blender.
