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Rainbow Roasted Pepper Soup
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Colorful bell peppers roasted with garlic, blended with fennel-infused vegetable broth for a vibrant, low-fat soup.
Ingredients:
  • 1 green bell pepper
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 yellow bell pepper
  • 8 cloves garlic
  • 0.5 lemon
  • 3 cups vegetable broth
  • 0.25 teaspoon garlic salt
  • ground black pepper to taste
  • 1 teaspoon fennel seed
  • 0.25 teaspoon dried thyme
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then halve the peppers and peel the garlic, removing the seeds from the peppers.
  • Arrange halved peppers in a baking dish, cut side up. Add one garlic clove to each half and drizzle generously with lemon juice. Roast in the oven for 1 hour.
  • In a 2-quart saucepan, bring vegetable broth and fennel seeds to a boil, then cover and simmer.
  • Once the peppers are cooked, take them out of the oven and allow them to cool. Once they are cool to the touch, peel the skin off the peppers.
  • Remove the fennel seeds from the broth and bring it back to a boil. Stir in thyme and gently simmer for 15 minutes to reduce the broth.
  • Slice each color of pepper into 1-inch sections and cut them into pieces for garnishing later.
  • Place the remaining peppers, garlic, and 1/2 cup of broth in a blender. Pulse briefly to shred the peppers without pureeing them, preserving the different colors. Pour the mixture into the broth and stir thoroughly. Season with garlic salt and black pepper to taste, then garnish with pepper pieces before serving. Avoid boiling to maintain the vibrant colors.

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