Today was a cool, rainy day that felt very autumn-like. This soup was just right! The fresh basil that is still growing in our garden was a perfect garnish. I served this soup with grilled salmon and a tomatoe/cucumber salad, along with some fresh multi-grain bread to sop up the juices. This makes enough soup for at least four people. Leave the peel on the peppers and sweet potatoes; that's where so much of the fibre is! This is a vegan soup.
Ingredients:
1 large sweet red bell pepper, chopped into large chunks
3 tbsps olive oil
1 large white onion (vidalia is a good choice), peeled and chopped into large chunks
2 large garlic cloves, peeled and crushed (or 1 tsp garlic powder)
1 large sweet potato, cut into thick rounds
1 tsp fresh thyme
1 tbsp fresh basil
2 cups low sodium vegetable broth
1 cup water
1 tsp dried red hot chili peppers
sea salt and freshly ground black pepper to taste
basil leaves for garnish
Directions:
1. Preheat oven to 450F. Place sweet red bell peppers, sweet potatoes and onions in a roasting pan. Toss with olive oil, dried hot chili peppers, salt & pepper & garlic. Cook for 20 minutes, tossing occasionally.
2. In a heavy bottomed sauce pan, combine all ingredients, including cooked vegetables, and heat on medium. Reduce heat to low and simmer, covered, for about 10 minutes.
3. Place everything in a food processor and puree until smooth. Return to saucepan and & keep warm on low heat until ready to eat. Ladle into bowls and garnish with a fresh basil leaf.
