Saturday, April 9, 2011

Broccoli and Red Pepper Soup

Because of my children's ages I can still get away with putting most of their activities in the daytime/evening, leaving our weekends free.  This session we do have swimming lessons on Saturday but otherwise we are obligation-free on Saturday and Sunday afternoons.  I love being able to spend the days reading, playing games, catching up on chores, and just being us.  I usually try to keep the meals pretty simple on those days so that I'm not spending too much time in the kitchen.  Today we had a really delicious broccoli and red pepper soup from the Garden of Vegan cookbook, cheese biscuits, and corn on the cob.  We ate super early because we are going to watch Diary of a Wimpy Kid, wish me luck! 

Broccoli and Red Pepper Soup

1 chopped onion
3 cloves minced garlic
4 cups chopped broccoli
2 chopped red pepper
3 cups vegetable stock
1 tsp braggs (or soya sauce)
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/4 tsp black pepper

*In a large soup pot, saute onion and garlic in olive oil for 5 minutes
*Add broccoli, red pepper, stock, braggs, tarragon, thyme, and pepper and bring to a boil
*Reduce heat and simmer for 20 minutes
*In a blender or food processor, blend 1/2 of the soup at a time
*Return to pot and reheat.

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