INGREDIENTS
1 large red bell pepper
½ tbsp extra virgin olive oil
1 garlic clove -finely grated
1 small onion -diced
1 (900 ml) container vegetable broth
4 cups water
2 medium carrots -peeled and cut into rounds
2 small parsnips -peeled and cut into rounds
1 small sweet potato -peeled and cut into cubes
1 large yellow potato -peeled and cut into cubes
3 bay leaves
Salt and black pepper to taste
Dash of cayenne pepper -optional
TOPPING
Green pumpkin seeds -optional
DIRECTIONS
- Pre-heat the oven to 400 degrees F.
- Slice the bell pepper in half lengthwise. Clean out the seeds and stem.
- Line a cookie sheet with parchment paper.
- Place the bell pepper on the parchment paper curve side up.
- Bake for 50 minutes or until the pepper skin begins to blacken.
- When the skin begins to blacken, remove the bell pepper from the oven.
- Let the pepper cool for a few minutes before peeling off the blackened skin. Don’t let the pepper cool completely, as it will be hard to peel off the skin.
- Slice the pepper into large pieces and set aside..
- Put the extra virgin olive oil in a pot and heat on medium.
- When the oil is heated, add the garlic and the onion. Cook for a few minutes.
- Add the rest of the ingredients to the pot and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 1 hour. Stir often.
- Reduce the heat a little if needed.
- Remove the bay leaves and puree the contents of the pot.
- Continue to cook until the soup thickens on medium heat.
- Reduce the heat a little if the soup is bubbling too much.
- When serving, top each bowl with some pumpkin seeds.
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