Note: This post has been updated with new photography as of January 2014!
This is for those of you who loved my Sunshine Soup!
It seems like every soup I make keeps getting better. This one was probably the best yet (a close second would be the Potato and Cilantro Soup). The flavour is unreal! It tastes tomato-ish, but there are definitely no tomatoes in it.
I am also aware that for some reason, my readers are much more interested in soups than anything else. I wonder why? My soup posts get almost twice as many hits as any other post! So I guess I’ll have to keep coming up with delicious soups to share.
- 3 red peppers, chopped
- 2 sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves minced garlic
- 2 tbsp olive oil
- 2 tsps Italian seasoning
- Salt & pepper, to taste
- 4 cups chicken broth
- In a large roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast at 425 degrees, stirring halfway through, for an hour. In a food processor or blender, purée vegetables with stock. Whisk in 1 cup water and bring soup to boil.
Adapted from Canadian Living
A little trick: The first time I made this, I used my food processor slicing/grating option to really thinly slice the red pepper, onion and potato. They really get covered in the spices and olive oil this way and roast beautifully.
I really cannot get over how flavourful this soup was, and once again, how healthy. Nothing bad for you in it other than salt! I swear, soup is one of the easiest, healthiest and most rewarding things to make. And perfect for lunches! Especially when it’s -39 degrees outside, as it has been in Ottawa of late.
Make sure you leave me your feedback on this one… I love getting your comments!