One afternoon I threw this soup together It is simple pretty light and flavorful Try making homemade vegetable broth it tastes the best in this recipe If you do not have time it also tastes good with store bought
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C)
halve all peppers (remove seeds) and peel garlic.
Place halved peppers
cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil
cover and simmer.
When peppers are done
remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes
reducing amount of broth.
Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
In a blender
place remaining peppers
garlic and a 1/2 cup broth on blend just long enough to shred the peppers
but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste
then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
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