Go Ahead Honey, It’s Gluten Free – One Pot Meals – Soup

by Lauren | Celiac Teen on June 25, 2008

Mmmm. One pot meals have been an essential to gluten free living. They allow us to essentially not have to think about dinner, and maybe even have dinner for a few nights. With that said, this month’s Go Ahead Honey, It’s Gluten Free event, hosted by the lovely Ginger Lemon Girl, is all about One Pot Meals. My submission to this event, is a lovely Roasted Red Pepper Soup. Yum.

Roasted Red Pepper Soup
from the book “The Eat-Clean Diet Cookbook”
Ingredients
5-6 medium red bell peppers, halved, seeds discarded
1 1/2 tbsp olive oil (you may need more)
1/2 of a medium yellow onion, peeled and finely chopped
1 medium sweet carrot, peeled and diced
1 large clove of garlic ( I left this out, as we were out of garlic)
1/2 of a medium Yukon Gold Potato or sweet potato, peeled and diced
1 tsp thyme
1 1/2 tsp basil
2 cups vegetable or chicken stock
1 bay leaf (another thing that I was out of!)
1 tsp red wine vinegar
A pinch of cayenne pepper
Salt and Pepper to taste
Steps
  • Preheat broiler. Place red peppers cut side down on baking sheet(s). Lightly coat the outside of each pepper with oil. Place baking sheet under broiler and cook until the skins blacken.
    Remove from broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap.

    (This helps the peppers sweat, which loosens the skins) Wait until the peppers are cool enough to handle, and gently remove the skin from each. Put skinned peppers in a bowl and set aside.

  • In a dutch oven, or stock pot, heat some oil over medium heat. Add the onion and carrot and cook until the onion is soft and translucent. Add the garlic (if you have it) and saute briefly. Add potato (either kind), herbs, stock, skinned & roasted red peppers, and bay leaf (if you have it). Simmer until all vegetables are soft. When ready, remove the bay leaf and puree the soup until it is smooth. (Picture: half is pureed, the other half is not) Add vinegar and cayenne pepper. Season with salt and pepper. Garnish with basil if you wish, and serve immediately.
I would say that the above recipe makes about enough for 3 people, if used as a main course. The original recipe was double what I made, but they said it made 8 servings, and that would be a lot for just Dad, my brother and myself, as Mom was at a meeting when I made this. Next time I will make the full recipe so that we can use it for more than one meal. I just made half this time because we only had 4 red peppers ( I used an orange one for the 5th). To make the full recipe, follow the same directions, just double all the ingredients. (below: this is all that was left!)
Anyways, when I make this again, I would consider making it as a chili, after pureeing, adding a can of beans then heating the soup/chili up. Not only would that taste good, but it would give this recipe some protein.
Enjoy this One Pot Meal, and the rest of them from this event!
xoxo
Lauren
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