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Red Pepper Soup (P, TNT)
Source: adapted from "Still Life with Menu," by Mollie Katzen
Serves: 6-8 as a course, 4 as a meal with some bread.

1-2 tbsp. olive oil
2 cups sliced onion
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
5 red bell peppers, cleaned
1 tsp. flour
1/2 cup mushroom soup made with soup powder and water
2-1/2 cups rice milk

Place peppers on oiled tray in oven at 350°F/177°C and roast until skin puckers, turning every 8 minutes; about 30-40 minutes. Put in paper or plastic bag. When cool, core, seed and pull off skin, then slice.

Heat oil. Sauté onions until they brown a bit but don't burn, add garlic, red peppers and spices. Stir, cover and cook on low 10-15 minutes, stirring from time to time.

Slowly add flour while stirring. Cook while stirring 5 minutes.

Add stock, cover again and cook 3 minutes more.

Add rice milk. Puree. Heat; can be placed on blech for Shabbat.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A