ROASTED BRUSSEL SPROUTS AND PEPPERS SOUP
Roasting vegetables is as good as it gets! I started with roasting red, orange, yellow and red peppers and brussel sprouts. I drizzled them with olive oil, sea salt and fresh ground pepper. I added some heat with a yellow wax pepper and herbs. YUM
Ingredients:
2 handfuls of Brussel Sprouts cut in 4- lengthwise (approx 2 cups)
4 multi colored bell peppers halved and seeded
1-2 yellow wax pepper halved and seeded
1 onion chopped
2 carrots chopped
2 celery chopped
1/2 cup cilantro
2 Tablespoon dill
1 Tablespoon herbs-de-Provence
7 cups vegetable broth
salt and pepper to taste
Roast Brussel sprouts and peppers at 425 for 25 minutes and then chop.
In soup pot sauté onion for 5 minutes. Add cilantro and dill- cook for 2 more minutes. Add broth, herbs-de-Provence, salt and pepper, roasted peppers and roasted brussel sprouts. Cook for 10 minutes to marry the flavors and serve.
Ingredients:
2 handfuls of Brussel Sprouts cut in 4- lengthwise (approx 2 cups)
4 multi colored bell peppers halved and seeded
1-2 yellow wax pepper halved and seeded
1 onion chopped
2 carrots chopped
2 celery chopped
1/2 cup cilantro
2 Tablespoon dill
1 Tablespoon herbs-de-Provence
7 cups vegetable broth
salt and pepper to taste
Roast Brussel sprouts and peppers at 425 for 25 minutes and then chop.
In soup pot sauté onion for 5 minutes. Add cilantro and dill- cook for 2 more minutes. Add broth, herbs-de-Provence, salt and pepper, roasted peppers and roasted brussel sprouts. Cook for 10 minutes to marry the flavors and serve.
To your good health
Enjoy,
Jan
Enjoy,
Jan
