Friday, October 12, 2012

Roasted Sweet Peppers and Zucchini Soup


1 onion - roughly chopped
1 green zucchini - roughly chopped
1 yellow squash (zucchini) - roughly chopped
1 red pepper - roughly chopped
1 yellow pepper - roughly chopped
1 tomato - roughly chopped
5 cloves garlic - chopped
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon black pepper powder
1/4 teaspoon dried oregano
1 teaspoon salt
1teaspoon chilli powder (optional)
croutons for garnish


Mix all the ingredients, except for the crutons and let it stand for about 15 minutes. Lay them in one layer on a cookie sheet and let it roast in a 375 degrees fahrenheit oven for about 30 minutes. Let all the roasted veggies cool down. Blend these roasted vegetables in a blender to a smooth soup consistency. Use even the water that is accumulated on the cookie sheet. You can sieve this mixture if you want to or just use it the way it is.
In a saucepan, add this soup and let it simmer for about 20 minutes. Add more salt if you want to. You can add some chilli powder here if you want it a bit spicy. Garnish with croutons and serve.

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