Who doesn't love a warm bowl of soup on a chilly day? This red pepper soup screams comfort and is packed with flavour.
Red Pepper Soup
Ingredients:
1 tbsp olive oil
2 medium onions, diced
6 red bell peppers, cored and diced
2 large carrots, peeled and sliced
1 celery rib, diced
4 garlic cloves, minced
4 cups chicken broth
¾ cup raw sunflower seeds (or substitute for ½ cup uncooked long grain rice)
2 tbsp minced fresh thyme or 2 tsp dried thyme
½ tsp salt
¼ tsp ground pepper
1/8 – ¼ tsp cayenne pepper
Directions:
In a large Dutch oven heat olive oil and sauté onions until translucent.
Add red peppers, carrots, celery and garlic sauté 5 minutes.
Add chicken broth, sunflower seeds and spices. Bring to a boil. Reduce heat and cook until vegetables are soft (and rice is cooked, if using rice), approximately 20-25minutes.
Cool for 30 minutes before pureeing in a blender. Blend small batches at a time.
Return pureed soup to pan, heat thoroughly on medium heat.
Serve immediately. Store in the fridge for up to 4 days. Or freeze for up to 3 months.
Makes 6-8 servings.