ROASTED RED PEPPER SOUP

why you'll love this recipe:

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INGREDIENTS

INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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ROASTED RED PEPPER SOUP

why you'll love this recipe:

why you'll love this recipe:

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS

Cut and remove the seeds of the red peppers, halve the roma tomatoes, and chop the sweet onion into smaller chunks.

INSTRUCTIONS

INSTRUCTIONS

Next, roast red bell peppers, roma tomatoes and a sweet onion with olive oil at 425ºF for 30 minutes, until the vegetables char.

INSTRUCTIONS

INSTRUCTIONS

Place the red peppers in a container with a lid on it, to steam and release the skin.

INSTRUCTIONS

INSTRUCTIONS

Remove the skin of the red peppers once they are steamed, about 10-minutes.

INSTRUCTIONS

INSTRUCTIONS

Blend the peeled red bell peppers along with the roasted tomatoes and onions together with the vegetable stock, until creamy and smooth. Pour from the blender and into a large pot.

INSTRUCTIONS

INSTRUCTIONS

Then simmer the blended vegetables with non dairy milk, seasonings and sliced sausage for 5 minutes, until thickened and warm.

ENJOY!

ENJOY!