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ROASTED BRUSSEL SPROUTS AND PEPPERS SOUP
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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.


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To your good health



Enjoy,

Jan

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog