Rainbow Roasted Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 garlic cloves
• 1/2 lemon
• 3 cups vegetable broth
• 1/4 teaspoon garlic salt
• ground black pepper
• 1 teaspoon fennel seed
• 1/4 teaspoon dried thyme

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c) , halve all peppers (remove seeds) and peel garlic.
• 2 place halved peppers, cut side up in shallow baking dish. place one garlic clove in each half and squeeze lemon juice generously over peppers.
• 3 roast for 1 hour.
• 4 meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. bring to boil, cover and simmer.
• 5 when peppers are done, remove from oven and set aside to cool. when cool enough to touch peel skin from peppers.
• 6 strain fennel seeds from broth and return to a boil. add thyme and simmer 15 minutes, reducing amount of broth.
• 7 slice a 1 inch section from each color of pepper and cut into pieces. set aside for later garnishing.
• 8 in a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. you want to see the different colors.
• 9 pour the blended peppers into the broth and stir well. add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
• 10 do not boil or cook any longer as the colors will fade.