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This colorful soup, thickened with potato, makes the most of the sweet, smoky flavour of roasted red peppers.
Ingredients
2 Tbsp (30mL) extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium russet potato, chopped
4 cups (1L) water
1 15-ounce jar roasted red peppers
Salt and pepper to taste (sea salt if on a corn-free diet*)
1 Tbsp (15mL) fresh lemon juice
Sprigs of fresh marjoram or basil for garnish
Directions
In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.
Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.
Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.
