Red Bell Pepper Soupappetizers, soups 2 tablespoon olive oil 1 medium onion, diced 1 cup potato, chopped 1 cup carrots, julienned 1 large red bell pepper, diced 1 teaspoon rosemary 1/2 teaspoon fennel 1/2 tablespoon hungarian paprika 1 teaspoon parsley 2 cup stock 2 tablespoon soy sauce 1 salt & pepper Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot. Recipe by Mark Satterly |
