I just started getting Vegetarian Times(thanks to a magazine fundraiser at my kid's school) and I'm really enjoying it. Love the recipe index in the back, I can quickly look up vegan recipes for my newly-Veganized daughter.
We all liked the sound of Red Pepper Soup with Balsamic Reduction so I gave it a whirl.
First you make the balsamic reduction by combining 1 cup of balsamic vinegar with 1/4 cup of agave nectar. Bring to a boil in a small saucepan, reduce heat to medium and simmer for 15 minutes until thickened. Let cool.
To make the soup you'll need:
3TBS olive oil
1 medium red onion, diced
1/2 medium sweet potato, peeled and diced
1 medium Yukon gold potato, peeled and diced
1 large shallot, diced
1 tsp. ground cumin
1/4 tsp. red pepper flakes
1 clove garlic, minced
6 cups vegetable broth
2 large red bell peppers, diced
Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato and shallot. Cook 5-7 minutes.
Add cumin, pepper flakes garlic. Saute 3-5 minutes.
Add broth (I make mine with Better Than Bouillon and water).
and red peppers. Bring to a simmer.
Cook 30 minutes or until peppers and potatoes are soft.
Blend soup in batches until smooth (and immersion blender works nicely for this but I used my regular blender--very carefully). Season with salt and pepper.
Spoon into bowls and drizzle each serving with the Balsamic Reduction.
I'm also participating in
Debbiedoo's Magazine Copy Cat Challenge.
I was inspired by the photo in the magazine to make a fancy design on top of the soup.
I used a medicine dropper and a bamboo skewer, pretty fancy I tell ya!
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