MmMmMmMm.... delicious roasted bell pepper soup. Perfect for those cool fall days. List of ingredients below. This recipe calls for the use of a food processor or a hand blender. This batch makes 4 to 6 servings and it can be kept in the fridge for a week. Also, I show you how to make a home made vegetable stock in this recipe. Enjoy!
Ingredients:
stock:
Vegetable scraps
3 bay leaves
water
salt
Soup:
3 bell peppers
2 challots
6 cloves of garlic
1 tomato
olive oil
1 potato
fresh parsley and cilantro to taste
grated parmesan cheese (optionnal)
salt and pepper to taste
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