Roasted Garlic & Pepper Soup

I have always wanted to make Pepper Soup but it is not something that is familiar to my heritage.

So with peppers to spare I decided to be bold!

How hard could it be right?

Well it's so easy I don't know why I didn't think of it before.

It is smooth, hearty and great for lunch or as a starter for the middle of the week and impressive enough for weekend guests.

It's only a few ingredients low in fat and calories

You can't beat that!

 

 

1 roasted bulb of garlic, squeezed

1 leek, washed and sliced, white part only

2-3 yellow or orange peppers, cut and seeded

3 small potatoes (1 1/2 cup), peeled and quartered

1/3 cup white wine

3 cup broth (homemade would be best if not low sodium)

2 tbsp EVOO

Place bulb of garlic in a preheated 350F oven and bake until it becomes soft, approx. 30 min.  Allow to cool to the touch and squeeze out the pulp.  This can be made days in advance and refrigerated.

Preheat a medium sauce pot, add oil and leeks. Stir to cook and soften the leek.  Add cut peppers, potatoes  and cook until softened, approx another 10-15 min on medium high heat.  Stirring regularly.

Add garlic stir to mix then add wine continue cooking for another 5 min to evaporate alcohol.

Add broth and cook gently for 30min. or until potatoes are easily broken with a fork.

Puree in a blender and pour back into pot to ladle into dishes.  Taste for seasoning

 

Enjoy with love!

 

Serves 4