VEGETARIAN BROCCOLI AND RED BELL PEPPER SOUP

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VEGETARIAN BROCCOLI AND RED BELL PEPPER SOUP

 

2 tablespoons butter

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 yogurt (if you like)

salt and pepper to taste

 

In a large saucepan, melt the butter and cook the onion until it

becomes translucent. Put all the broccoli (except one cup of the

florets) into the saucepan and cook until the broccoli begins to

soften. Add the vegetable stock and bring to a boil. Reduce the heat,

cover, and allow to simmer for about 20 minutes.

While this is simmering, bring 1 1/2 cups of water to a boil and add

the remaining florets until they become tender. Remove the florets and

place them in cool water (this helps them keep their bright color).

On a broiler pan, place the red peppers shiny-side up and broil them

for about 10 minutes or until the skin becomes blistered. Turn them

over fairly often so as to avoid burning. Remove the peppers from the

broiler, allow to cool, and remove the skin. Chop them into small

pieces.

When the soup mixture is done simmering, place it in batches into a

blender and puree it until it is smooth. Return it to the saucepan and

add the yogurt if you choose to do so and the remaining florets.

Serve in soup bowls with the red bell peppers sprinkled over the top

as a garnish.