Fall favorite - Roasted Red Pepper Soup

Roasted Red Pepper Soup, Make it one your fall staples for those chilly days.

Ingredients:

3 Roasted Peppers (see the previous post for roasting peppers)

1L of Low or No Sodium Chicken Stock

2 Tbsp Butter

1 Onion diced

3 Cloves of minced garlic

1 Parsnip roughly chopped

1 Carrot roughly chopped

1 Potato roughly chopped

1 or 2 Bay Leaves

1 or 2 whole sprigs of Thyme

Salt & Pepper to taste

Optional:

1 tsp Hot Sauce (of your choice)

Sour Cream

Chopped Chives

Method:

Melt the butter in a large saucepan over medium heat. Place onions and garlic in the saucepan and saute for a few minutes until the onions become translucent, add the carrots and parsnip, add a pinch of salt & pepper and continue to stir.

Now add the chicken stock, roasted peppers and potatoes, hot sauce and Bay Leaf & Thyme.

Bring to a boil while stirring well, reduce heat to low, cover and simmer for 30-40 minutes.

Remove from the heat and allow to cool for about 15 minutes, then remove the Bay & Thyme.

Now, either using an immersion blender, or transfer to a blender and puree until smooth.

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. (OPTIONAL: Stir in 1/2 cup heavy cream) and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Taste and season with salt & pepper to taste.

Serve and top with a dollop of Sour cream & some chopped chives.