Broccoli and Red Bell Pepper Soup
This is a delightfully colorful soup that will dress up any special occasion table as well as your everyday family dinner.
- 2 tablespoons margarine
- 1 onion, finely chopped
- 1 pound of broccoli (chop both florets and stems)
- 2 1/2 cups vegetable stock
- 1 medium red bell pepper, cut into quarters
- 2-3 tablespoons of soy, rice, or almond milk (if you like)
- Salt and pepper to taste
- In a large saucepan, melt the margarine and cook the onion until it becomes soft and translucent. Reserve one cup of the broccoli florets and put the rest into the saucepan. Cook until the broccoli starts to soften. Pour in the vegetable stock. Bring to a boil, then reduce the heat and allow to simmer for about 20 minutes, covered.
- In another pot, steam the reserved broccoli until tender. Remove and place in cool water (this will stop further cooking and keep their bright color).
- Place the red peppers shiny-side up on a broiler or baking pan and broil 10 minutes, turning often to avoid burning. Remove from oven and cool. Remove the skin and chop into small pieces.
- When the soup mixture is done simmering, place it in batches into a blender and puree it until smooth. Return it to the saucepan and add the milk if you choose to do so and the remaining broccoli.
- Serve the soup with the red bell peppers sprinkled over the top as a garnish.