Soups: Red Bell Pepper 10 by Recipe Cottage

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	Red Bell Pepper 10

		Red Bell Pepper Soup Yield: 3 Servings 2 Tbsp olive oil 1 med onion, diced 1 cup potato, chopped 1 cup carrots, julienne 1 large red bell pepper, diced 1 tsp rosemary 1/2 tsp fennel 1/2 Tbsp Hungarian paprika 1 tsp parsley 2 cup veg stock 2 Tbsp soy sauce Salt and pepper Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings and continue to saute for 5 minutes. Add the stock and the soy sauce. Bring to a boil and simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot and add the rest of the carrots. Return the soup to a boil and simmer for 5 minutes, stirring constantly. Serve piping hot.