Peppers and Roasted Vegetable Soup with Chick Pea's
Don't you just love the packets of colorful mini sweet peppers. They bring so much flavor to dishes and in this recipe I decided to roast them with other veggies and chop them in to soup. These unique red, yellow and orange sweet mini peppers are bursting with flavor and nutrition. They’re naturally fat free, high in vitamin C and a great source of fiber which makes them a great addition for soups, salads, grilling, stuffed and of course just right out of the bag for snacking!. I added canned fire roasted tomatoes and chickpeas and overall the combination of flavors are great! The spices I decided on are cinnamon, anise seed and chili pepper. It made for a spicy and flavorful soup. I hope you love this new recipe. I was inspired by my garden and hope that if you have a garden or a trip to the farmers market that you get inspired as well!
Ingredients:
1/2 pound sweet mini peppers, tops removed and cut in half
4 medium to large carrots scrubbed and chopped
4 large celery stalks, chopped
6 shallots, skins peeled
4 garlic cloves, skin removed
sea salt
drizzle olive oil
5 cups distilled water
1 15 oz can organic chick peas, drained and rinsed
1 15 oz can fire roasted tomatoes with juice
2 tablespoons tomato paste
1 head or bunch of spinach or kale or chard or cabbage trimmed leaves, chopped
1/2 teaspoon cinnamon
1/2 teaspoon anise seed
1/2 - 1 teaspoon red chili pepper to taste
salt and pepper to taste
pre-heat oven to 425
in baking/roasting sheet place, peppers, carrots, celery, shallots and garlic in single layer. Drizzle with olive oil and sea salt and bake for 30 minutes turning a few times.
In soup pot add mini pepper and carrot tops and water, bring to a boil , turn to low and cook the full time the veggies are roasting. Remove from water and discard. You now have a pepper and carrot infused water to use as your broth for this soup.
To soup pot add roasted chopped vegetables, tomatoes, spices and chick peas. Bring to a boil and then turn down to low. Cook for 15 minutes and turn off.
Add chopped green of your choice to soup and cover I used my herb scissor's to cut greens to a uniform size and shape. . Greens will cook from the existing heat of the soup. Taste soup and adjust seasoning. Serve and enjoy!
Ingredients:
1/2 pound sweet mini peppers, tops removed and cut in half
4 medium to large carrots scrubbed and chopped
4 large celery stalks, chopped
6 shallots, skins peeled
4 garlic cloves, skin removed
sea salt
drizzle olive oil
5 cups distilled water
1 15 oz can organic chick peas, drained and rinsed
1 15 oz can fire roasted tomatoes with juice
2 tablespoons tomato paste
1 head or bunch of spinach or kale or chard or cabbage trimmed leaves, chopped
1/2 teaspoon cinnamon
1/2 teaspoon anise seed
1/2 - 1 teaspoon red chili pepper to taste
salt and pepper to taste
pre-heat oven to 425
in baking/roasting sheet place, peppers, carrots, celery, shallots and garlic in single layer. Drizzle with olive oil and sea salt and bake for 30 minutes turning a few times.
In soup pot add mini pepper and carrot tops and water, bring to a boil , turn to low and cook the full time the veggies are roasting. Remove from water and discard. You now have a pepper and carrot infused water to use as your broth for this soup.
To soup pot add roasted chopped vegetables, tomatoes, spices and chick peas. Bring to a boil and then turn down to low. Cook for 15 minutes and turn off.
Add chopped green of your choice to soup and cover I used my herb scissor's to cut greens to a uniform size and shape. . Greens will cook from the existing heat of the soup. Taste soup and adjust seasoning. Serve and enjoy!
|
|
|
|
|
This soup is full of flavor. I hope you love it
To your good health, Jan |
|
